Fragmentation of oat and barley starch granules during heating

Salem Shamekh, Pirkko Forssell, Tapani Suortti, Karin Autio, Kaisa Poutanen

Research output: Contribution to journalArticleScientificpeer-review

19 Citations (Scopus)

Abstract

The structural differences between oat and barley starches were investigated by analysing starch polymers released from the granules and the granule residues during heating. When the temperature was increased from 85 to 97 °C the amount of leached carbohydrates increased from 6·1–8·7% to 36·1–37·4%. Concurrently, the lysophospholipid content of the granule residues decreased from 0·87–1·0% to 0·35–0·46%, indicating that lysophospholipids were also present in the solubilised fraction. Oat and barley starch dispersions preheated to 95 °C were further fractionated by sequential centrifugation. After the first centrifugation of both starches, 68–70% of the carbohydrate in the supernatant was amylose. After recentrifugation, an insoluble fraction with a high amylose to lipid ratio was obtained. Oat and barley starches showed similar fractionation behaviour, but the molecular weight of the solubilised oat starch was somewhat higher.
Original languageEnglish
Pages (from-to)173-182
Number of pages10
JournalJournal of Cereal Science
Volume30
Issue number2
DOIs
Publication statusPublished - 1999
MoE publication typeA1 Journal article-refereed

Fingerprint

oat starch
barley starch
Hordeum
starch granules
Starch
Heating
heat
granules
amylose
centrifugation
Lysophospholipids
Amylose
Centrifugation
starch
carbohydrates
Carbohydrates
fractionation
polymers
Fractionation
molecular weight

Keywords

  • fragmentation
  • oat starch
  • barley starch
  • starch fractions
  • amylose-lipid complexes

Cite this

Shamekh, Salem ; Forssell, Pirkko ; Suortti, Tapani ; Autio, Karin ; Poutanen, Kaisa. / Fragmentation of oat and barley starch granules during heating. In: Journal of Cereal Science. 1999 ; Vol. 30, No. 2. pp. 173-182.
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abstract = "The structural differences between oat and barley starches were investigated by analysing starch polymers released from the granules and the granule residues during heating. When the temperature was increased from 85 to 97 °C the amount of leached carbohydrates increased from 6·1–8·7{\%} to 36·1–37·4{\%}. Concurrently, the lysophospholipid content of the granule residues decreased from 0·87–1·0{\%} to 0·35–0·46{\%}, indicating that lysophospholipids were also present in the solubilised fraction. Oat and barley starch dispersions preheated to 95 °C were further fractionated by sequential centrifugation. After the first centrifugation of both starches, 68–70{\%} of the carbohydrate in the supernatant was amylose. After recentrifugation, an insoluble fraction with a high amylose to lipid ratio was obtained. Oat and barley starches showed similar fractionation behaviour, but the molecular weight of the solubilised oat starch was somewhat higher.",
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Fragmentation of oat and barley starch granules during heating. / Shamekh, Salem; Forssell, Pirkko; Suortti, Tapani; Autio, Karin; Poutanen, Kaisa.

In: Journal of Cereal Science, Vol. 30, No. 2, 1999, p. 173-182.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Fragmentation of oat and barley starch granules during heating

AU - Shamekh, Salem

AU - Forssell, Pirkko

AU - Suortti, Tapani

AU - Autio, Karin

AU - Poutanen, Kaisa

PY - 1999

Y1 - 1999

N2 - The structural differences between oat and barley starches were investigated by analysing starch polymers released from the granules and the granule residues during heating. When the temperature was increased from 85 to 97 °C the amount of leached carbohydrates increased from 6·1–8·7% to 36·1–37·4%. Concurrently, the lysophospholipid content of the granule residues decreased from 0·87–1·0% to 0·35–0·46%, indicating that lysophospholipids were also present in the solubilised fraction. Oat and barley starch dispersions preheated to 95 °C were further fractionated by sequential centrifugation. After the first centrifugation of both starches, 68–70% of the carbohydrate in the supernatant was amylose. After recentrifugation, an insoluble fraction with a high amylose to lipid ratio was obtained. Oat and barley starches showed similar fractionation behaviour, but the molecular weight of the solubilised oat starch was somewhat higher.

AB - The structural differences between oat and barley starches were investigated by analysing starch polymers released from the granules and the granule residues during heating. When the temperature was increased from 85 to 97 °C the amount of leached carbohydrates increased from 6·1–8·7% to 36·1–37·4%. Concurrently, the lysophospholipid content of the granule residues decreased from 0·87–1·0% to 0·35–0·46%, indicating that lysophospholipids were also present in the solubilised fraction. Oat and barley starch dispersions preheated to 95 °C were further fractionated by sequential centrifugation. After the first centrifugation of both starches, 68–70% of the carbohydrate in the supernatant was amylose. After recentrifugation, an insoluble fraction with a high amylose to lipid ratio was obtained. Oat and barley starches showed similar fractionation behaviour, but the molecular weight of the solubilised oat starch was somewhat higher.

KW - fragmentation

KW - oat starch

KW - barley starch

KW - starch fractions

KW - amylose-lipid complexes

U2 - 10.1006/jcrs.1999.0263

DO - 10.1006/jcrs.1999.0263

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EP - 182

JO - Journal of Cereal Science

JF - Journal of Cereal Science

SN - 0733-5210

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ER -