Characterisation of dextrins solubilised by α-amylase from barley starch granules

Eric Bertoft (Corresponding Author), Robin Manelius, Päivi Myllärinen, Alan Schulman

Research output: Contribution to journalArticleScientificpeer-review

5 Citations (Scopus)

Abstract

Large granules from barley starch were packed into a column and hydrolysed with α‐amylase by pumping a diluted enzyme solution through the starch bed. The enzyme was then trapped onto an ion‐exchanger and the dextrins that solubilised from the granules were collected and characterised. The size‐distribution of the solubilished dextrins ranged from degree of polymerisation (DP) 2—500. The linear and branched products originated from both the amylose and the amylopectin components. The rate of solubilisation and the composition of the solubilised dextrins from barley starch were very similar to those found for large wheat starch granules.

Original languageEnglish
Pages (from-to)160-163
JournalStarch
Volume52
Issue number5
DOIs
Publication statusPublished - 2000
MoE publication typeA1 Journal article-refereed

Fingerprint Dive into the research topics of 'Characterisation of dextrins solubilised by α-amylase from barley starch granules'. Together they form a unique fingerprint.

  • Cite this