Accessibility of barley starch granules to α-amylase during different phases of gelatinization

Marianna Lauro, Tapani Suortti, Karin Autio, Pekka Linko, Kaisa Poutanen

Research output: Contribution to journalArticleScientificpeer-review

46 Citations (Scopus)

Abstract

The effect of the degree of gelatinization of barley starch granules on their accessibility to α-amylolysis was studied. The limited ability of Bacillus licheniformis and porcine pancreatin α-amylases to hydrolyse raw barley starch was reflected in the small release of soluble carbohydrates during α-amylolysis at 30°C. Annealing of starch for 3 hours below 50°C did not increase enzymic accessibility. At the higher pre-heating temperatures of 55 and 60°C, the amount of solubilized carbohydrates increased during subsequent α-amylase treatment at 30°C. The increase in enzymic accessibility could well be explained by the reduced order and crystallinity of starch, which was also detected by thermal analysis. The first change observed in the molecular size distribution of α-amylase-treated barley starch granules was detected as a decrease in the amylopectin moiety only after pre-heating at a temperature of 50°C or higher. The α-amylolysis at 30°C increased the solubility of the residual starch granules at 85°C.

Original languageEnglish
Pages (from-to)125 - 136
Number of pages12
JournalJournal of Cereal Science
Volume17
Issue number2
DOIs
Publication statusPublished - 1993
MoE publication typeA1 Journal article-refereed

Fingerprint

barley starch
Hordeum
Amylases
gelatinization
starch granules
amylases
Starch
starch
carbohydrates
heat
pancreatin
Bacillus licheniformis
thermal analysis
annealing
amylopectin
Heating
solubility
temperature
Carbohydrates
Pancreatin

Cite this

Lauro, Marianna ; Suortti, Tapani ; Autio, Karin ; Linko, Pekka ; Poutanen, Kaisa. / Accessibility of barley starch granules to α-amylase during different phases of gelatinization. In: Journal of Cereal Science. 1993 ; Vol. 17, No. 2. pp. 125 - 136.
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title = "Accessibility of barley starch granules to α-amylase during different phases of gelatinization",
abstract = "The effect of the degree of gelatinization of barley starch granules on their accessibility to α-amylolysis was studied. The limited ability of Bacillus licheniformis and porcine pancreatin α-amylases to hydrolyse raw barley starch was reflected in the small release of soluble carbohydrates during α-amylolysis at 30°C. Annealing of starch for 3 hours below 50°C did not increase enzymic accessibility. At the higher pre-heating temperatures of 55 and 60°C, the amount of solubilized carbohydrates increased during subsequent α-amylase treatment at 30°C. The increase in enzymic accessibility could well be explained by the reduced order and crystallinity of starch, which was also detected by thermal analysis. The first change observed in the molecular size distribution of α-amylase-treated barley starch granules was detected as a decrease in the amylopectin moiety only after pre-heating at a temperature of 50°C or higher. The α-amylolysis at 30°C increased the solubility of the residual starch granules at 85°C.",
author = "Marianna Lauro and Tapani Suortti and Karin Autio and Pekka Linko and Kaisa Poutanen",
year = "1993",
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journal = "Journal of Cereal Science",
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Accessibility of barley starch granules to α-amylase during different phases of gelatinization. / Lauro, Marianna; Suortti, Tapani; Autio, Karin; Linko, Pekka; Poutanen, Kaisa.

In: Journal of Cereal Science, Vol. 17, No. 2, 1993, p. 125 - 136.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Accessibility of barley starch granules to α-amylase during different phases of gelatinization

AU - Lauro, Marianna

AU - Suortti, Tapani

AU - Autio, Karin

AU - Linko, Pekka

AU - Poutanen, Kaisa

PY - 1993

Y1 - 1993

N2 - The effect of the degree of gelatinization of barley starch granules on their accessibility to α-amylolysis was studied. The limited ability of Bacillus licheniformis and porcine pancreatin α-amylases to hydrolyse raw barley starch was reflected in the small release of soluble carbohydrates during α-amylolysis at 30°C. Annealing of starch for 3 hours below 50°C did not increase enzymic accessibility. At the higher pre-heating temperatures of 55 and 60°C, the amount of solubilized carbohydrates increased during subsequent α-amylase treatment at 30°C. The increase in enzymic accessibility could well be explained by the reduced order and crystallinity of starch, which was also detected by thermal analysis. The first change observed in the molecular size distribution of α-amylase-treated barley starch granules was detected as a decrease in the amylopectin moiety only after pre-heating at a temperature of 50°C or higher. The α-amylolysis at 30°C increased the solubility of the residual starch granules at 85°C.

AB - The effect of the degree of gelatinization of barley starch granules on their accessibility to α-amylolysis was studied. The limited ability of Bacillus licheniformis and porcine pancreatin α-amylases to hydrolyse raw barley starch was reflected in the small release of soluble carbohydrates during α-amylolysis at 30°C. Annealing of starch for 3 hours below 50°C did not increase enzymic accessibility. At the higher pre-heating temperatures of 55 and 60°C, the amount of solubilized carbohydrates increased during subsequent α-amylase treatment at 30°C. The increase in enzymic accessibility could well be explained by the reduced order and crystallinity of starch, which was also detected by thermal analysis. The first change observed in the molecular size distribution of α-amylase-treated barley starch granules was detected as a decrease in the amylopectin moiety only after pre-heating at a temperature of 50°C or higher. The α-amylolysis at 30°C increased the solubility of the residual starch granules at 85°C.

U2 - 10.1006/jcrs.1993.1013

DO - 10.1006/jcrs.1993.1013

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SN - 0733-5210

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ER -