Isolation and characterization of starch from suspension cultured soybean cells

Abstract

Starch granules isolated from suspension-cultured soybean (Glycine max) cells were fractionated by sucrose density gradient centrifugation into four size classes. Starch in the four granule fractions showed similar chemical properties. The results of enzymatic hydrolysis (β-amylase, β-amylase and isoamylase) and methylation analysis indicated that the starch was composed predominantly of amylopectin with an average chain length of 13-17. The exterior and interior chain lengths of the amylopectin were calculated to be 8-11 and 3-5, respectively. The maximum absorption of the iodine complex of the starch was at 560 nm, and the blue value was about 0.12. Copyright © 1985. The Japanese Society of Plant Physiologists.