Studies on the Structure of Pea Starches Part 4: Intermediate Material of Wrinkled Pea Starch

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Abstract
β‐Limit dextrins were isolated from wrinkled pea starch, fractionated into different sizes, and their molecular weight distribution analysed by gel chromatography. A minor part of the dextrins had high molecular weight and long chains typical for amylose. The major part of the dextrins had low molecular weight and possessed unit chains of the same types as was found in the amylopectin of smooth pea starch. However, the proportion of long chains was significantly higher. The hydrolysis of wrinkled pea starch with α‐amylase was fast and reflected the large content of amylose, whereas the hydrolysis of the β‐limit dextrin was slow. The intermediate dextrin products obtained from the latter had similar molecular weights as those produced from other amylopectins, which indicated that it was build up of clusters of branchings. Structure models that show the mode of interconnection of the clusters in the intermediate material are suggested.