α‐Amylolysis of Large Barley Starch Granules

Marianna Lauro (Corresponding Author), Pirkko Forssell, Tapani Suortti, Stephan Hulleman, Kaisa Poutanen

Research output: Contribution to journalArticleScientificpeer-review

51 Citations (Scopus)

Abstract

The α‐amylolysis of large (volume average 16 μm) barley starch granules was studied by measuring the amount of carbohydrates solubilizing during hydrolysis, and the changes in morphology and molecular structure of the granule residues by scanning electron microscopy, particlesize analysis, size‐exclusion chromatography, X‐ray diffraction, and differential scanning calorimetry. X‐ray diffraction showed that, in the earlier stages of α‐amylolysis, both amorphous and crystalline parts of the granules were equally solubilized. More extensive hydrolysis caused a gradual decrease in A‐type crystallinity and degradation of the granular structure. Scanning electron microscopy revealed that hydrolysis proceeded through pinholes, and pitted and partially hollow granule residues were formed. The lipid‐complexed amylose was less susceptible to α‐amylolysis than free amylose and amylopectin. Lipid‐complexed amylose started leaching out of the granule residues only after half of the starch had solubilized due to the α‐amylase treatment. Even though scanning electron microscopy indicated that there were intact granules left throughout the hydrolysis, the results obtained suggested that α‐amylolysis of large barley starch granules proceeded rather evenly among the granules.
Original languageEnglish
Pages (from-to)925-930
Number of pages6
JournalCereal Chemistry
Volume76
Issue number6
DOIs
Publication statusPublished - 1999
MoE publication typeA1 Journal article-refereed

Fingerprint

barley starch
Hordeum
starch granules
Starch
Amylose
granules
Hydrolysis
Electron Scanning Microscopy
hydrolysis
amylose
X-Ray Diffraction
Scanning electron microscopy
scanning electron microscopy
Diffraction
Amylopectin
X-ray diffraction
Differential Scanning Calorimetry
Amylases
Chromatography
Molecular Structure

Cite this

Lauro, Marianna ; Forssell, Pirkko ; Suortti, Tapani ; Hulleman, Stephan ; Poutanen, Kaisa. / α‐Amylolysis of Large Barley Starch Granules. In: Cereal Chemistry. 1999 ; Vol. 76, No. 6. pp. 925-930.
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abstract = "The α‐amylolysis of large (volume average 16 μm) barley starch granules was studied by measuring the amount of carbohydrates solubilizing during hydrolysis, and the changes in morphology and molecular structure of the granule residues by scanning electron microscopy, particlesize analysis, size‐exclusion chromatography, X‐ray diffraction, and differential scanning calorimetry. X‐ray diffraction showed that, in the earlier stages of α‐amylolysis, both amorphous and crystalline parts of the granules were equally solubilized. More extensive hydrolysis caused a gradual decrease in A‐type crystallinity and degradation of the granular structure. Scanning electron microscopy revealed that hydrolysis proceeded through pinholes, and pitted and partially hollow granule residues were formed. The lipid‐complexed amylose was less susceptible to α‐amylolysis than free amylose and amylopectin. Lipid‐complexed amylose started leaching out of the granule residues only after half of the starch had solubilized due to the α‐amylase treatment. Even though scanning electron microscopy indicated that there were intact granules left throughout the hydrolysis, the results obtained suggested that α‐amylolysis of large barley starch granules proceeded rather evenly among the granules.",
author = "Marianna Lauro and Pirkko Forssell and Tapani Suortti and Stephan Hulleman and Kaisa Poutanen",
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Lauro, M, Forssell, P, Suortti, T, Hulleman, S & Poutanen, K 1999, 'α‐Amylolysis of Large Barley Starch Granules', Cereal Chemistry, vol. 76, no. 6, pp. 925-930. https://doi.org/10.1094/CCHEM.1999.76.6.925

α‐Amylolysis of Large Barley Starch Granules. / Lauro, Marianna (Corresponding Author); Forssell, Pirkko; Suortti, Tapani; Hulleman, Stephan; Poutanen, Kaisa.

In: Cereal Chemistry, Vol. 76, No. 6, 1999, p. 925-930.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - α‐Amylolysis of Large Barley Starch Granules

AU - Lauro, Marianna

AU - Forssell, Pirkko

AU - Suortti, Tapani

AU - Hulleman, Stephan

AU - Poutanen, Kaisa

PY - 1999

Y1 - 1999

N2 - The α‐amylolysis of large (volume average 16 μm) barley starch granules was studied by measuring the amount of carbohydrates solubilizing during hydrolysis, and the changes in morphology and molecular structure of the granule residues by scanning electron microscopy, particlesize analysis, size‐exclusion chromatography, X‐ray diffraction, and differential scanning calorimetry. X‐ray diffraction showed that, in the earlier stages of α‐amylolysis, both amorphous and crystalline parts of the granules were equally solubilized. More extensive hydrolysis caused a gradual decrease in A‐type crystallinity and degradation of the granular structure. Scanning electron microscopy revealed that hydrolysis proceeded through pinholes, and pitted and partially hollow granule residues were formed. The lipid‐complexed amylose was less susceptible to α‐amylolysis than free amylose and amylopectin. Lipid‐complexed amylose started leaching out of the granule residues only after half of the starch had solubilized due to the α‐amylase treatment. Even though scanning electron microscopy indicated that there were intact granules left throughout the hydrolysis, the results obtained suggested that α‐amylolysis of large barley starch granules proceeded rather evenly among the granules.

AB - The α‐amylolysis of large (volume average 16 μm) barley starch granules was studied by measuring the amount of carbohydrates solubilizing during hydrolysis, and the changes in morphology and molecular structure of the granule residues by scanning electron microscopy, particlesize analysis, size‐exclusion chromatography, X‐ray diffraction, and differential scanning calorimetry. X‐ray diffraction showed that, in the earlier stages of α‐amylolysis, both amorphous and crystalline parts of the granules were equally solubilized. More extensive hydrolysis caused a gradual decrease in A‐type crystallinity and degradation of the granular structure. Scanning electron microscopy revealed that hydrolysis proceeded through pinholes, and pitted and partially hollow granule residues were formed. The lipid‐complexed amylose was less susceptible to α‐amylolysis than free amylose and amylopectin. Lipid‐complexed amylose started leaching out of the granule residues only after half of the starch had solubilized due to the α‐amylase treatment. Even though scanning electron microscopy indicated that there were intact granules left throughout the hydrolysis, the results obtained suggested that α‐amylolysis of large barley starch granules proceeded rather evenly among the granules.

U2 - 10.1094/CCHEM.1999.76.6.925

DO - 10.1094/CCHEM.1999.76.6.925

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