支链淀粉
直链淀粉
化学
聚合度
无定形固体
链条(单位)
结晶学
侧链
方向性
淀粉
聚合物
聚合
物理
有机化学
生物
天文
遗传学
标识
DOI:10.1016/j.carbpol.2004.04.015
摘要
Amylopectin of waxy maize and amylose-free potato starch (PAPS) were analysed for their compositions of categories of unit chains. The ratio of A:B-chains was best obtained by debranching of limit dextrins of the amylopectins. Although, an exact ratio was difficult to obtain without adjustments, the discrepancies were small and the ratio was not dependent on the original length of the chains. From the knowledge of the external chain length and the chain distribution of the φ,β-limit dextrins, the original distributions of A- and B-chains were traced and the chains were grouped into characteristic categories. Clustered chains were represented by a degree of polymerisation (DP) from 9 to 34. A-chains overlapped with 'fingerprint' Bfp-chains (DP 15–20) and constituted probably building blocks inside clusters. The shortest A-chains (Afp) at DP 6–8 and all long chains (DP≥35, including long A-chains present in PAPS) were amorphous. In a proposed two-directional backbone model, the clusters are connected to a backbone that extends in a (almost) perpendicular direction and is formed by the amorphous chains. The model makes it possible to construct a super-helical structure from a single amylopectin macromolecule.
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