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Dextrinization of Starch in Barley Flours with Thermostable alpha‐Amylase by Extrusion Cooking
Author(s) -
Vasanthan Thava,
Yeung Judy,
Hoover Ratnajothi
Publication year - 2001
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/1521-379x(200112)53:12<616::aid-star616>3.0.co;2-m
Subject(s) - hydrolysis , starch , extrusion , plastics extrusion , food science , alpha amylase , moisture , amylase , chemistry , barley flour , wheat flour , materials science , biochemistry , organic chemistry , enzyme , composite material
Barley grains from two hull‐less varieties, Phoenix and CDC‐Candle, were extruded in a twin‐screw extruder at 90—140 °C, 20—50% moisture, and 0—4% α‐amylase concentration. The effects of extrusion conditions on degree of hydrolysis, dextrose equivalent and mono/di/oligosaccharide composition of the dextrinized flour were determined. The data showed that degree of hydrolysis and dextrose equivalent increased with increasing α‐amylase concentration and moisture level. The optimum processing temperature was 100 °C to maximize α‐amylase activity while minimizing its inactivation.