title: Fructose-grafted amylose and amylopectin.
abstract: Amylose and amylopectin have been heated with sucrose in acidic methyl sulfoxide. The fructose oxocarbonium ion derived from sucrose was transferred as fructofuranosyl groups to 0-6 of the glucans, giving fructoglucans containing up to 7.9% (amylose) and 5.8% (amylopectin) of fructose. The fructosyl units on amylose prevented retrogradation from aqueous solution, resulted in a less-blue iodine complex, and decreased the extent of degradation by amyloglucosidase. The addition of fructosyl units to amylopectin reduced the extent of its degradation by beta-amylase.
authors.affiliation: Wood Chemistry Laboratory, University of Montana, Missoula 59812.
authors.forename: G N
authors.initials: GN
authors.lastname: Richards
authors.forename: J Y
authors.initials: JY
authors.lastname: VanDenburg
mesh_terms: D000681:Amylases / Q000737:chemistry*; D000687:Amylopectin / Q000737:chemistry*; D005632:Fructose / Q000737:chemistry*; D006358:Hot Temperature; D011108:Polymers
chemical_list: D011108:Polymers; D005632:Fructose; D000687:Amylopectin; D000681:Amylases