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Comparative Studies on the in vitro alpha‐Amylolysis of Different Wheat Starch Products
Author(s) -
Mormann J. E.,
Amadò R.,
Neukom H.
Publication year - 1982
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/star.19820340406
Subject(s) - maltotriose , starch , maltose , chemistry , hydrolysis , saliva , food science , amylase , alpha amylase , size exclusion chromatography , wheat flour , in vitro , chromatography , biochemistry , enzyme , sucrose
The time dependent α‐amylolytic degradation of different wheat starch products was investigated in vitro . Starch digests were analysed by gel filtration chromatography and measurement of reducing end groups. The hydrolytic activity of crystalline porcine pancreatic α‐amylase was compared to that of human salivary α‐amylase in cell‐free pooled saliva. With conditions similar to those of the human oral cavity wheat starch solutions, whole wheat bread and wheat starch biscuit were hydrolyzed rapidly to mainly maltose, maltotriose and limit dextrins. The distribution of the main degradation products was different depending on the source of the α‐amylase. Independent of the enzyme source the rate of hydrolysis decreased from wheat starch solution to bread and biscuit.