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Lily amylose

Amylose (potato, sweet potato, tapioca, kuzu, lily) TSK G3000 PW G4000 PW -t G6000 PW 50 mM phosphate buffer -I- 0.02% NaNj FALLS, M ... [Pg.384]

Since branch points are randomly distributed in amylopectin, and since starch consists of amylopectin and amylose, starch is likewise not a single substance, but a mixture of compounds. The amylose content of various starches is generally about 15-25%, but can approach 34% (lily bulbs), or even 67% (steadfast pea). Amylose can be separated from amylopectin by precipitation from an aqueous solution with butanol or by dissolution in liquid ammonia. [Pg.1077]

See other pages where Lily amylose is mentioned: [Pg.119]    [Pg.366]    [Pg.206]    [Pg.119]    [Pg.366]    [Pg.206]    [Pg.342]    [Pg.342]    [Pg.342]    [Pg.342]    [Pg.573]   
See also in sourсe #XX -- [ Pg.206 ]



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