1948•Journal of the Society of Chemical IndustryRequires access

The fractionation of potato starch. Part V. The phosphorus of potato starch

Leslie Herbert Lampitt, C. H. F. Fuller, Nathan Goldenberg

Abstract

Abstract Most of the phosphorus of potato starch fractions is bound to the starch and is not split off when the starch is precipitated from solution by alcohol. The potato starch amylopectin contains much more phosphorus in the form of bound esterified phosphate groups than the corresponding amylose. In wheat starch the reverse is the case, the phosphatides present being adsorbed by the amylose preferentially to the amylopectin.

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Key concepts: Amylopectin, Amylose, Starch, Chemistry, Potato starch, Fractionation, Phosphorus, Phosphate