Sutdy on Molecular Structure of Ginkgo(Ginkgo biloba L.) Amylopectin

Abstract

Abstract: The fine sturcture of amylopectin puritied from ginkgo (Ginkgo biloba L.)starch was studied by enzymic methods.The results showed that average chain length (CL),interior chain length(ICL) and exterior chain length (ECL) of the amylopectin were 25. 17 and 7,respectively.The O -amylase limit dextrins of amylopectin were completely debranched by joint action of isoamylase and pullulanase.From the reducing powers released by isoamylase acting (a) alone and (b) in conjunction with pullulanase A and B chains in the amylopectin were in the ratio of 1 .68:1 and the multiple branching degree was 2.68 .This result also confirmed that amylopectin could not be formed in vivo by debranching of a glycogen precusor as demonstrated by Marshall[3].

Key words: Ginkgo biloba L, amylopectin Structure Multiple branching degree

AO Zi-Hua, WANG Zhang, XU Shi-Ying. Sutdy on Molecular Structure of Ginkgo(Ginkgo biloba L.) Amylopectin[J]. FOOD SCIENCE, 2000, 21(10): 15-18.

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Sutdy on Molecular Structure of Ginkgo(Ginkgo biloba L.) Amylopectin

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