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Starch debranching is fundamental for understanding the structure-function relationships of starch. In this paper, atomic force microscopy (AFM) was used to investigate potato starch by isoamylase [EC 3.2.1.68] debranching at nanometer scale. The hydrolysates were separated by gel-permeation chromatography and the fractions were imaged. In addition to linear structures and branches, coiled structures were revealed in the intermediate hydrolysates. It is concluded that isoamylolysis is very useful for a better understanding of starch structure-property relationships.
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An et al. (2010) studied this question.
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