Premium
α‐1,4‐GLUCANS. PART XX. THE MOLECULAR STRUCTURE OF THE STARCHES FROM OATS AND MALTED OATS *
Author(s) -
Manners D. J.,
Bathgate G. N.
Publication year - 1969
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1969.tb03196.x
Subject(s) - amylopectin , amylose , chemistry , starch , food science , avena , polysaccharide , amylase , enzyme , biochemistry , botany , biology
Starch was isolated from samples of oats and malted oats, and fractionated into amylose and amylopectin components. Analysis showed that malting caused a very limited decrease in the molecular size of the amylose, and a small but significant reduction in the exterior chain length of the amylopectin. These changes are very similar to those which occur when oat starch granules are subjected to limited α‐amylolysis. It is suggested that α‐amylase is the predominant enzyme involved in the changes which occur in cereal starches during malting.