Maize Mutants. Part 1: Studies on their Starch Components

The present study was conducted in order to evaluate the starch components contained in several maize mutants. The α1,4‐α1,6 glucopolysaccharides were fractionated according to their branching degree. The determination of the wavelenght of maximum absorption (γ max) in the presence of Krisman's...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Curá, J.A., Krisman, C.R.
Formato: JOUR
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_00389056_v47_n6_p210_Cura
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_00389056_v47_n6_p210_Cura
record_format dspace
spelling todo:paper_00389056_v47_n6_p210_Cura2023-10-03T14:49:15Z Maize Mutants. Part 1: Studies on their Starch Components Curá, J.A. Krisman, C.R. The present study was conducted in order to evaluate the starch components contained in several maize mutants. The α1,4‐α1,6 glucopolysaccharides were fractionated according to their branching degree. The determination of the wavelenght of maximum absorption (γ max) in the presence of Krisman's reagent [12] as well as the glucose α1,6 linkages involved in the branching point were determined. The mutants analyzed possess characteristics that allow us to identify them according to the composition and structural properties of their polysaccharides (phytoglycogen, amylopectin, amylose). Copyright © 1995 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00389056_v47_n6_p210_Cura
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description The present study was conducted in order to evaluate the starch components contained in several maize mutants. The α1,4‐α1,6 glucopolysaccharides were fractionated according to their branching degree. The determination of the wavelenght of maximum absorption (γ max) in the presence of Krisman's reagent [12] as well as the glucose α1,6 linkages involved in the branching point were determined. The mutants analyzed possess characteristics that allow us to identify them according to the composition and structural properties of their polysaccharides (phytoglycogen, amylopectin, amylose). Copyright © 1995 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim
format JOUR
author Curá, J.A.
Krisman, C.R.
spellingShingle Curá, J.A.
Krisman, C.R.
Maize Mutants. Part 1: Studies on their Starch Components
author_facet Curá, J.A.
Krisman, C.R.
author_sort Curá, J.A.
title Maize Mutants. Part 1: Studies on their Starch Components
title_short Maize Mutants. Part 1: Studies on their Starch Components
title_full Maize Mutants. Part 1: Studies on their Starch Components
title_fullStr Maize Mutants. Part 1: Studies on their Starch Components
title_full_unstemmed Maize Mutants. Part 1: Studies on their Starch Components
title_sort maize mutants. part 1: studies on their starch components
url http://hdl.handle.net/20.500.12110/paper_00389056_v47_n6_p210_Cura
work_keys_str_mv AT curaja maizemutantspart1studiesontheirstarchcomponents
AT krismancr maizemutantspart1studiesontheirstarchcomponents
_version_ 1782029782111748096

Ejemplares similares