Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2000
Volume 3
Issue 1
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Nowotna A. , Gambu H. , Praznik W. , Puzia R. , Ziobro R. 2000. CHARACTERISTICS OF SOLUBLE AND INSOLUBLE FRACTIONS OF GELS PREPARED FROM STARCHES OF VARIOUS BOTANICAL ORIGIN SEGREGATED ACCORDING TO GRANULE SIZE, EJPAU 3(1), #02.
Available Online: http://www.ejpau.media.pl/volume3/issue1/food/abs-02.html

CHARACTERISTICS OF SOLUBLE AND INSOLUBLE FRACTIONS OF GELS PREPARED FROM STARCHES OF VARIOUS BOTANICAL ORIGIN SEGREGATED ACCORDING TO GRANULE SIZE

Anna Nowotna, Halina GambuÂ, Werner Praznik, Renata Puzia, Rafa│ Ziobro

 

ABSTRACT



In the study on pastes: native potato, wheat and corn and those segregated according to granule size as well as pastes of native oat special consideration was given to soluble and insoluble fractions of 2.5% pastes obtained at 90oC. Those fractions were analysed using gel chromatography. Ratio of amylose to amylopectin in supernatant and in sediment were calculated and differences were demonstrated in molecular mass depending on starch origin.

Key words: soluble and insoluble starch paste fractions, molecular mass, gel chromatography, starches: oat, wheat, corn and potato, small, large granules..