Effects of Degree of Branching on Dispersion Stability of Phytoglycogen in Aqueous Solution.

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  • Effects of Degree of Branching on Dispe

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Abstract

It was supposed that the solubility of (1→4)(1→6)-linked α-D-glucans, e.g., glycogen, phytoglycogen, and amylopectin, in water was related to the colloidal dispersion stability of such molecules and depended on the degree of branching. Since phytoglycogen has various degrees of branching according to the maturation of plant seeds, it was extracted from sweet corn kernels at several days after pollination (DAP), and we have investigated the effects of the degree of branching on the dispersion stability of phytoglycogen (DSP) by salting out, using ammonium sulfate ((NH4)2SO4). As the sweet corn kernels matured, the concentration of (NH4)2SO4 needed for salting out of phytoglycogen increased. According to the degree of branching mteasured by periodate oxidation analysis and β-amylolysis, the fraction of phytoglycogen precipitated at the high concentration with (NH4)2SO4 has a highly branthed structure. The turbidity of phytoglycogen aqueous solution was also measured to discuss the relation between the dispersion stability of colloidal particles and the degree of branching. We found that the variation of the degree of branching is closely related to DSP in an aqueous solution.

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