Lintnerized potato starch

The characteristic of beta amylases of reaching a limit in the hydrolysis of starches gives the investigator a simple criterion for ascertaining whether his amylase preparation has been freed from alpha amylase, which usually accompanies beta amylase in nature. If the hydrolysis of Lintner s soluble potato starch at pH 4.5 ceases when approximately 64%... 

The ratio of dextrinogenic to saccharogenic activities for pancreatic amylase, measured with Lintner s soluble potato starch under comparable conditions at 40°, is approximately 2 to 45,57 The achroic point is reached in the hydrolysis of potato starch by highly purified pancreatic amylase when approximately 20% of the glucose linkages of the starch have been broken.41... 

Influence of Dialysis During Hydrolysis upon the Extent of the Hydrolysis of Lintner s Soluble Potato Starch by Pancreatic Amylase (Data of Alfin and Caldwell 1)... 

The amylase of Aspergillus oryzae causes a very rapid decrease in the viscosity of its substrates and a very rapid disappearance from its reaction mixtures of products which give color with iodine. When examined under favorable conditions71 at 40° with Lintner s soluble potato starch, the achroic point was reached with highly purified maltase-free amylase when approximately 12% of the glucose linkages of the substrate had been ruptured. 

When measured at 40° with Lintner s soluble potato starch, the ratio of the dextrinogenic to the saccharogenic activities is approximately 6 to 1 for the amylase of Aspergillus oryzae. This value is given by both crude and purified preparations of the amylase if the measurements are carried out under comparable conditions. This constancy in the ratio of these two activities has led to the conclusion that, like pancreatic amylase, the amylase of Aspergillus oryzae is not accompanied in nature by beta amylase. Reacting mixtures of the amylase of Aspergillus oryzae and starch exhibit alpha mutarotation.72... 

Similarly, the addition of maltose to reaction mixtures failed to influence the extent of the hydrolysis of Lintner s soluble potato starch... 

Very highly purified preparations of alpha amylase of malted barley give a value of approximately 4 to 1 for the ratio of their dextrinogenic to their saccharogenic activities when the measurements are made at 40° with Lintner s soluble potato starch.81 Under the same conditions approximately the same value is obtained with products precipitated by alcohol from malted barley extracts which had been treated to inactivate beta amylase.23 81 However, a constant value for these ratios is not proof that beta amylase is entirely absent. There is at present no satisfactory way of making certain that malted barley alpha amylase is not contaminated with traces of beta amylase. The crystallization of alpha amylase from malted barley has been reported since this manuscript was written.79... 

Robin, J. P., Mercier, C., Charbormiere, R., and Guilbot, A. (1974). Lintnerized starches. Gel filtration and enzymatic studies of insoluble residues from prolonged acid treatment of potato starch. Cereal Chem. 51, 389 05. 

Figure 8.8 The B- to A-type transition of B-type potato starch lintners (DP 15) at 35% water content (d.b.). The arrows on the DSC thermal curve specify the temperatures at which the lintners were heated prior to x-ray analysis.320 The model of Perez et al.320 for the solid state polymorphic transition B to A is also shown, illustrating the progressive removal ofwater molecules (small dots) and the change in packing of chain duplexes the chain duplexes marked with 0 and Vi indicate their relative translation along the c axis.

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