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AMYLOLYSIS OF LARGE STARCH GRANULES FROM BARLEYS IN RELATION TO THEIR GELATINISATION TEMPERATURES
Author(s) -
Slack P. T.,
Wainwright T.
Publication year - 1980
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.2050-0416.1980.tb03961.x
Subject(s) - amylopectin , amylose , chemistry , starch , amylase , swelling , food science , biochemistry , chromatography , enzyme , chemical engineering , engineering
Large starch granules, prepared from a range of barley samples, show considerable variation in their susceptibility to attack by α‐amylase at 65°C. Susceptibility is not correlated with their protein content, amylose/amylopectin ratio or gelatinisation temperature as measured by loss of birefringence. It does correlate with gelatinisation as measured by swelling of the granules or their staining with Congo Red. When granular expansion is taken as the measure of gelatinisation, the more resistant starches show gelatinisation curves displaced to higher temperatures.