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The Effect of Physical Damage on Large and Small Barley Starch Granules
Author(s) -
Stark J. R.,
Yin X. S.
Publication year - 1986
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.19860381103
Subject(s) - amylopectin , amylose , granule (geology) , starch , chemistry , gel permeation chromatography , brewing , size exclusion chromatography , chromatography , food science , biochemistry , polymer , materials science , organic chemistry , composite material , fermentation , enzyme
Barley starch from a Scottish brewing barley (Golden Promise) has been isolated, purified and fractionated into two populations according to the granule sizes. The effects of physical damage on the two types of granules have been examined by iodine staining, debranching, gel chromatography, viscosity measurements and scanning electron microscopy. The amylose content of large starch granules was slightly greater than that of the small granules and the effect of physical damage did not differ significantly between the two types of granules. Physical damage to both types of granules in the dry state followed by extraction with cold water resulted in the preferential solubilization of low molecular weight amylopectin.