| Abstract: | Two varieties of waxy barley originating from Japan, Sumiremochi and Mochimugi, have been characterized in detail for the first time. These two glutinous starches were found to be essentially identical. Both contained less than 0.5% of amylose, had a β-amylolysis limit of 53% conversion into maltose, and an average length of unit-chain of about 23 glucose units. The weight average molecular weight was 300 × 106. These properties are characteristic of amylopectin. The iodine binding capacity of six other varieties of Japanese waxy barley has been measured and apparent amylose contents of 3 to 13% were obtained. Possible reasons for the presence of this amount of amylose are discussed. |
