Gelation of waxy barley starch hydrolysates

Marianna Lauro (Corresponding Author), S. Ring, V. Bull, Kaisa Poutanen

Research output: Contribution to journalArticleScientificpeer-review

9 Citations (Scopus)

Abstract

Thealpha-amylolysis of gelatinized waxy barley starch and the gelation of the hydrolysates was studied. The progress of the hydrolysis was monitored with gel permeation and ion exchange chromatography. Initial attack occurred mainly between the clusters, without significant hydrolysis of the external chains. The stiffness of 20% gels prepared from the polymeric products decreased with increasing hydrolysis of the amylopectin. A linear relationship between the shear modulus and the original high-molecular weight amylopectin content was observed. Although the branched degradation products of amylopectin (average DP <6×104) were not involved in network formation, they retained their ability to recrystallize as analysed by differential scanning colorimetry. For more extensively hydrolysed products (average DP <5000) no recrystallization or gel formation was observed under the conditions tested. Information on the gel structure was obtained with acid hydrolysis and ion exchange chromatography. The structure of the acid-resistant gel residues was complicated, showing a five-peak distribution when analysed with ion exchange chromatography. No differences between the original and hydrolysate gels was observed. The gel residues were resistant to isoamylase.

Original languageEnglish
Pages (from-to)347 - 354
Number of pages8
JournalJournal of Cereal Science
Volume26
Issue number3
DOIs
Publication statusPublished - 1997
MoE publication typeA1 Journal article-refereed

Fingerprint

barley starch
Gelation
Hordeum
gelation
hydrolysates
Starch
Gels
gels
Amylopectin
Hydrolysis
Ion Exchange Chromatography
amylopectin
ion exchange chromatography
Chromatography
Ion exchange
hydrolysis
Isoamylase
isoamylase
Colorimetry
colorimetry

Cite this

Lauro, Marianna ; Ring, S. ; Bull, V. ; Poutanen, Kaisa. / Gelation of waxy barley starch hydrolysates. In: Journal of Cereal Science. 1997 ; Vol. 26, No. 3. pp. 347 - 354.
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author = "Marianna Lauro and S. Ring and V. Bull and Kaisa Poutanen",
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Gelation of waxy barley starch hydrolysates. / Lauro, Marianna (Corresponding Author); Ring, S.; Bull, V.; Poutanen, Kaisa.

In: Journal of Cereal Science, Vol. 26, No. 3, 1997, p. 347 - 354.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Gelation of waxy barley starch hydrolysates

AU - Lauro, Marianna

AU - Ring, S.

AU - Bull, V.

AU - Poutanen, Kaisa

PY - 1997

Y1 - 1997

N2 - Thealpha-amylolysis of gelatinized waxy barley starch and the gelation of the hydrolysates was studied. The progress of the hydrolysis was monitored with gel permeation and ion exchange chromatography. Initial attack occurred mainly between the clusters, without significant hydrolysis of the external chains. The stiffness of 20% gels prepared from the polymeric products decreased with increasing hydrolysis of the amylopectin. A linear relationship between the shear modulus and the original high-molecular weight amylopectin content was observed. Although the branched degradation products of amylopectin (average DP <6×104) were not involved in network formation, they retained their ability to recrystallize as analysed by differential scanning colorimetry. For more extensively hydrolysed products (average DP <5000) no recrystallization or gel formation was observed under the conditions tested. Information on the gel structure was obtained with acid hydrolysis and ion exchange chromatography. The structure of the acid-resistant gel residues was complicated, showing a five-peak distribution when analysed with ion exchange chromatography. No differences between the original and hydrolysate gels was observed. The gel residues were resistant to isoamylase.

AB - Thealpha-amylolysis of gelatinized waxy barley starch and the gelation of the hydrolysates was studied. The progress of the hydrolysis was monitored with gel permeation and ion exchange chromatography. Initial attack occurred mainly between the clusters, without significant hydrolysis of the external chains. The stiffness of 20% gels prepared from the polymeric products decreased with increasing hydrolysis of the amylopectin. A linear relationship between the shear modulus and the original high-molecular weight amylopectin content was observed. Although the branched degradation products of amylopectin (average DP <6×104) were not involved in network formation, they retained their ability to recrystallize as analysed by differential scanning colorimetry. For more extensively hydrolysed products (average DP <5000) no recrystallization or gel formation was observed under the conditions tested. Information on the gel structure was obtained with acid hydrolysis and ion exchange chromatography. The structure of the acid-resistant gel residues was complicated, showing a five-peak distribution when analysed with ion exchange chromatography. No differences between the original and hydrolysate gels was observed. The gel residues were resistant to isoamylase.

U2 - 10.1006/jcrs.1997.0134

DO - 10.1006/jcrs.1997.0134

M3 - Article

VL - 26

SP - 347

EP - 354

JO - Journal of Cereal Science

JF - Journal of Cereal Science

SN - 0733-5210

IS - 3

ER -