Cereal Chem 63:71-74   |  VIEW ARTICLE
Comparison of the Structures of Amylopectins from Different Wheat Varieties.

S. Kobayashi, S. J. Schwartz, and D. R. Lineback. Copyright 1986 by the American Association of Cereal Chemists, Inc. 

Amylopectins from ten varieties (five classes) of wheat were isolated by high-performance size-exclusion chromatography (HPSEC). All ten purified amylopectin samples contained a single polysaccharide peak with similar retention time and peak shape. Debranching of each sample with isoamylase produced four linear carbohydrate components. HPSEC was useful in rapidly monitoring debranched fragments from amylopectins. The average degree of polymerization (DP) and proportion (percent of total peak areas) for each fragment was 86 (4.0), 39 (19.1), 19 (30.5), and 12 (46.4%), respectively. Calculated peak area [(DP 19 + DP 12)/DP 39] and molar ratios of debranched fragments were slightly higher than those previously reported. All wheat amylopectins studied were identical in their debranching patterns, indicating no detectable differences in their structure.