starch solutions

Dr. R. A. Savidge savidge at unb.ca
Mon Apr 10 14:48:21 EST 1995

In message Mon, 10 Apr 95 15:16:10 GMT,
  gertjan at biochem.iaf.nl (Gert-Jan Euverink)  writes:

> For my enzyme assays and characterisations I need dissolved potato
> starch. How can I do this, which solvents, temperature etc ?

We "dissolve" potato starch by boiling it in distilled water (4% w/v).  I
am not sure that it actually dissolves; it may merely exist in suspension
as a colloid.
   Dr. R. A. Savidge                        E-mail: savidge at unb.ca
   Faculty of Forestry and
      Environmental Management               Phone:  (506) 453-4919
   University of New Brunswick                 Fax:  (506) 453-3538
   Fredericton, NB CANADA
   E3B 6C2

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