New Knowledge on Degradation of Starch by Hypochlorite. Part 6. Enzymatic Degradation of Oxidized Starch. For the detection of structural changes in hypochlorite‐oxidized potato starch starches of variously high degrees of oxidation were enzymatically degraded by amyloglucosidase and a mixture of α‐ and β‐amylase. As a function of the number of functional groups, and, therefore, of the degree of oxidation an increased number of non‐degradable glucose units (GU's) was traced in the starch molecule. According to the results, not only the GU with a functional group but also the two neighbouring GU's were not affected by enzymatic degradation.
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Fischer et al. (1977) studied this question.
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