Abstract
Potato amylose (Amylose V) was partially hydrolyzed with β-amylase, and the iodine binding capacities of the partial hydrolyzates and β-limit dextrin were compared with that of the original amylose. The iodine binding capacity did not change until approximately 30% β-amylolysis, and then gradually decreased up to the β-amylolysis limit. The reduction was directly proportional to the degree of β-amylolysis. The iodine binding capacity of the β-limit dextrin was 11.7% lower than that of the original potato amylose.
