Studies on the biosynthesis of starch granules. 2. The properties of the components of starches from smooth- and wrinkled-seeded peas during growth

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Abstract
Starches have been isolated from mature smooth-seeded and wrinkled-seeded varieties of pea, and their physical and chemical properties have been compared. The properties have been examined of: (i) the subtractions of amylose obtained on aqueous leaching of the granules of the nature starches; and (ii) the component amylose and amylopectin obtained on dispersion. The amylose components had properties similar to those of other amyloses. The amylopectins from smooth-seeded peas had chain-lengths of 26-27 glucose units and[beta]-amylolysis limits of 57-58%, whereas those from wrinkled seeded varieties had chain-lengths of 35-36 glucose units and B-amylolysis limits of 65-66%. The amylopectins from wrinkled-seeded peas could be separated by differential ultracentrifuging into normal amylopectins of chain-length 26-27 glucose units, and contaminating short-chain amylose. Molecular-weight values are reported for the amylose and amylopectin components of some mature starches. Starches have been separated from wrinkled seeded and smooth-seeded varieties of pea at various stages of growth, and their properties have been examined. A comparison has been made of the properties of the components separated from the starches at various stages of growth. With increase in maturity the amylose component increases in molecular size and the -amylolysis limit decreases; the characteristics of the amylopectins appear to alter very little, but the amount of contaminating short-chain amylose in the wrinkled-seeded peas increases.

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