Heat-induced structural changes of small and large barley starch granules

Päivi Myllärinen, Karin Autio, Alan Schulman, Kaisa Poutanen

Research output: Contribution to journalArticleScientificpeer-review

30 Citations (Scopus)

Abstract

The small granules of barley starch were shown to differ from the large granules both in chemical composition and heat‐induced functional properties.
The small granules had a higher lipid:amylose ratio and also higher dissociation enthalpy of the amylose‐lipid complex than the large granules. This may explain the better stability of amylopectin in the gel of small starch granules as analysed by DSC.
The small granules had a 4°C higher gelatinisation temperature than the large granules.
During heating up to 90°C, the fraction obtained by aqueous leaching of small granules was mainly amylopectin, whereas the carbohydrate solubilized from large granules was mainly amylose.
Original languageEnglish
Pages (from-to)343-349
JournalJournal of the Institute of Brewing
Volume104
Issue number6
DOIs
Publication statusPublished - 1998
MoE publication typeA1 Journal article-refereed

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barley starch
Amylopectin
Amylose
Hordeum
starch granules
Starch
granules
Hot Temperature
heat
Heating
Gels
Carbohydrates
Lipids
Temperature
amylopectin
amylose
enthalpy
functional properties
leaching
chemical composition

Cite this

Myllärinen, Päivi ; Autio, Karin ; Schulman, Alan ; Poutanen, Kaisa. / Heat-induced structural changes of small and large barley starch granules. In: Journal of the Institute of Brewing. 1998 ; Vol. 104, No. 6. pp. 343-349.
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Heat-induced structural changes of small and large barley starch granules. / Myllärinen, Päivi; Autio, Karin; Schulman, Alan; Poutanen, Kaisa.

In: Journal of the Institute of Brewing, Vol. 104, No. 6, 1998, p. 343-349.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Heat-induced structural changes of small and large barley starch granules

AU - Myllärinen, Päivi

AU - Autio, Karin

AU - Schulman, Alan

AU - Poutanen, Kaisa

PY - 1998

Y1 - 1998

N2 - The small granules of barley starch were shown to differ from the large granules both in chemical composition and heat‐induced functional properties. The small granules had a higher lipid:amylose ratio and also higher dissociation enthalpy of the amylose‐lipid complex than the large granules. This may explain the better stability of amylopectin in the gel of small starch granules as analysed by DSC. The small granules had a 4°C higher gelatinisation temperature than the large granules. During heating up to 90°C, the fraction obtained by aqueous leaching of small granules was mainly amylopectin, whereas the carbohydrate solubilized from large granules was mainly amylose.

AB - The small granules of barley starch were shown to differ from the large granules both in chemical composition and heat‐induced functional properties. The small granules had a higher lipid:amylose ratio and also higher dissociation enthalpy of the amylose‐lipid complex than the large granules. This may explain the better stability of amylopectin in the gel of small starch granules as analysed by DSC. The small granules had a 4°C higher gelatinisation temperature than the large granules. During heating up to 90°C, the fraction obtained by aqueous leaching of small granules was mainly amylopectin, whereas the carbohydrate solubilized from large granules was mainly amylose.

U2 - 10.1002/j.2050-0416.1998.tb01007.x

DO - 10.1002/j.2050-0416.1998.tb01007.x

M3 - Article

VL - 104

SP - 343

EP - 349

JO - Journal of the Institute of Brewing

JF - Journal of the Institute of Brewing

SN - 0046-9750

IS - 6

ER -