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This document summarizes a study on quantitatively separating and estimating the amounts of amylose and amylopectin in potato starch. The researchers describe a simple method for preparing pure amylose and amylopectin fractions from potato starch. They then develop a quantitative method to determine the proportions of amylose and amylopectin based on measuring the intensity of blue color developed with iodine, since amylose and amylopectin give different color intensities. This allows estimation of the rela

Author

Angela Delarmente

Language

EN