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Keywords:

  • carbohydrates;
  • hydrophobic effect;
  • polysaccharides;
  • starches;
  • supramolecular chemistry
Thumbnail image of graphical abstract

Hang on to those branches! Amylopectin, the major polysaccharide of starch, is a predominantly α(1,4)-linked glucan whose properties are defined by its size and the number, distribution, and length of its α(1,6)-linked branches. The amphiphilic probe HPTS-C16H33 binds to terminal helical branches longer than 12 glucose units (green), which allows for a detailed quantitative characterization of polysaccharide branching by 1H NMR spectroscopy.