Chemical and Functional Properties of Food Saccharides

A
B
PAD signal
PAD signal
© 2004 by CRC Press LLC
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FIGURE 7.2 Anion-exchange chromatograms of Naegeli dextrins prepared from an A-type
crystalline starch, waxy maize (A), and a B-type crystalline starch ae-waxy maize (B). The
Naegeli dextrins are prepared and analyzed according to the methods reported in Jane, J.,
Wong, K.-S., and McPherson, A.E., Carbohydr. Res., 300, 219, 1997.
structures reflect that many branch linkages, carrying short chains, are present within
the crystalline region of amylopectin clusters in A-type starch. In contrast, there are
few branch linkages carrying short branch chains present in B-type starches. 44 These
observed branch structures of amylopectin molecules are in good agreement with
the fact that A-type starches consist of more short chains than do B-type starches.