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The mode of action on Granular Wheat Starch by Bacterial α‐Amylase
Author(s) -
Manelius Robin,
Qin Zhu,
Åvall AnnKristin,
Andtfolk Helena,
Bertoft Eric
Publication year - 1997
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.19970490405
Subject(s) - granule (geology) , chemistry , amylase , degree of polymerization , hydrolysis , starch , amylose , chromatography , enzyme , food science , biochemistry , polymerization , organic chemistry , biology , paleontology , polymer
Large (A) and small (B) granules from wheat starch were subjected to α‐amylolysis. The B granules were solubilised faster than the A granules. The solubilised dextrins we separated from the enzyme before a secondary hydrolysis of the products occurred and then characterized. The size‐distribution of the hydrolysis products ranged between a degree of polymerization of 2–500. The dextrins solubilised from the B granules contained somewhat more linear fragments and had smaller average chain length than the corresponding dextrins from the A granules. The composition of the residues of the A granules remained practically unchanged, whereas the B granules contained somewhat less amylose. Both granule types possessed extensive fragmentation of some granules, whereas other granules were virtually untouched by the enzyme.