The starch present in the kernel of water chestnut (Trapa bispinosa Roxb) has been isolated and obtained free from protein. Potentiometric titration showed that the starch contained 15% amylose. The starch was resolved into amylose and amylopectin through complex formation. The components were characterized by chemical and enzymic techniques. The average length of unit chain has been shown to be 22 in the amylopectin and 360 in amylose by both methylation and periodate oxidation studies. Molecular weights of the two components by viscosity and light scattering are also described.
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Murty et al. (1962) studied this question.
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