Modification of barley starch by α-amylase and pullulanase

Marianna Lauro, Arja Lappalainen, Tapani Suortti, Karin Autio, Kaisa Poutanen

Research output: Contribution to journalArticleScientificpeer-review

5 Citations (Scopus)

Abstract

The hydrolysis of the amylopectin of gelatinized waxy barley starch by Bacillus licheniformis α-amylase occurred in a non-random way, showing accumulation of smaller-size hydrolysis products. The hydrolysis of barley starch by Bacillus acidopullulyticus pullulanase also began with a rapid decrease in the molecular size of amylopectin, indicating that the enzyme was capable of hydrolyzing the α-1,6-linkages in the middle of the amylopectin molecule.

Original languageEnglish
Pages (from-to)151-152
JournalCarbohydrate Polymers
Volume21
Issue number2-3
DOIs
Publication statusPublished - 1993
MoE publication typeA1 Journal article-refereed
EventWorkshop on Cereal Polysaccharides - Le Croisic, France
Duration: 4 Jun 19925 Jun 1992

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