Enzymatic hydrolysis of barley starch lipids

Salem Shamekh, Annikka Mustranta, Kaisa Poutanen, Pirkko Forssell (Corresponding Author)

Research output: Contribution to journalArticleScientificpeer-review

7 Citations (Scopus)

Abstract

The efficiency of phospholipase and lipase preparations in the hydrolysis of lysophospholipids of native and gelatinized barley starch was examined. The degree of hydrolysis was analyzed by determination of the amount of released fatty acids by an enzymatic method. Thermal and structural properties of the enzyme‐treated starch were studied by differential scanning calorimetry and light microscopy. Lysophospholipids of the gelatinized barley starch were easily hydrolyzed, in contrast to the lipids of the granular starch. The maximum degree of hydrolysis achieved for the gelatinized starch was 80% and for the native starch ≈20%. Gelatinization enthalpies and micrographs indicated that even though the amount of the released fatty acids from the native starch was small, formation of free fatty acids inhibited swelling and gelatinization of starch granules.
Original languageEnglish
Pages (from-to)624-628
JournalCereal Chemistry
Volume75
Issue number5
DOIs
Publication statusPublished - 1998
MoE publication typeA1 Journal article-refereed

Fingerprint

barley starch
Enzymatic hydrolysis
Hordeum
enzymatic hydrolysis
Starch
Hydrolysis
starch
Lipids
lipids
hydrolysis
gelatinization
Lysophospholipids
fatty acids
enthalpy
differential scanning calorimetry
starch granules
Fatty Acids
free fatty acids
light microscopy
Phospholipases

Cite this

Shamekh, Salem ; Mustranta, Annikka ; Poutanen, Kaisa ; Forssell, Pirkko. / Enzymatic hydrolysis of barley starch lipids. In: Cereal Chemistry. 1998 ; Vol. 75, No. 5. pp. 624-628.
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Shamekh, S, Mustranta, A, Poutanen, K & Forssell, P 1998, 'Enzymatic hydrolysis of barley starch lipids', Cereal Chemistry, vol. 75, no. 5, pp. 624-628. https://doi.org/10.1094/CCHEM.1998.75.5.624

Enzymatic hydrolysis of barley starch lipids. / Shamekh, Salem; Mustranta, Annikka; Poutanen, Kaisa; Forssell, Pirkko (Corresponding Author).

In: Cereal Chemistry, Vol. 75, No. 5, 1998, p. 624-628.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Enzymatic hydrolysis of barley starch lipids

AU - Shamekh, Salem

AU - Mustranta, Annikka

AU - Poutanen, Kaisa

AU - Forssell, Pirkko

PY - 1998

Y1 - 1998

N2 - The efficiency of phospholipase and lipase preparations in the hydrolysis of lysophospholipids of native and gelatinized barley starch was examined. The degree of hydrolysis was analyzed by determination of the amount of released fatty acids by an enzymatic method. Thermal and structural properties of the enzyme‐treated starch were studied by differential scanning calorimetry and light microscopy. Lysophospholipids of the gelatinized barley starch were easily hydrolyzed, in contrast to the lipids of the granular starch. The maximum degree of hydrolysis achieved for the gelatinized starch was 80% and for the native starch ≈20%. Gelatinization enthalpies and micrographs indicated that even though the amount of the released fatty acids from the native starch was small, formation of free fatty acids inhibited swelling and gelatinization of starch granules.

AB - The efficiency of phospholipase and lipase preparations in the hydrolysis of lysophospholipids of native and gelatinized barley starch was examined. The degree of hydrolysis was analyzed by determination of the amount of released fatty acids by an enzymatic method. Thermal and structural properties of the enzyme‐treated starch were studied by differential scanning calorimetry and light microscopy. Lysophospholipids of the gelatinized barley starch were easily hydrolyzed, in contrast to the lipids of the granular starch. The maximum degree of hydrolysis achieved for the gelatinized starch was 80% and for the native starch ≈20%. Gelatinization enthalpies and micrographs indicated that even though the amount of the released fatty acids from the native starch was small, formation of free fatty acids inhibited swelling and gelatinization of starch granules.

U2 - 10.1094/CCHEM.1998.75.5.624

DO - 10.1094/CCHEM.1998.75.5.624

M3 - Article

VL - 75

SP - 624

EP - 628

JO - Cereal Chemistry

JF - Cereal Chemistry

SN - 0009-0352

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