Determination of the degree of branching in normal and amylopectin type potato starch with 1H-NMR spectroscopy : Improved resolution and two-dimensional spectroscopy
Starch from genetically modified potatoes was found to be highly branched compared with normal potato varieties through the use of 1H-NMR spectroscopy. The average chain length, blue-value,and the wavelength at maximum absorptivity clearly show that the new potato varieties produce amylopectin starch. Correlation between the degree of branching as determined by 1H-NMR and starch-iodine complexatio