Partial hydrolysis of gelatinized barley and waxy barley starches by alpha-amylase

Kaisa Poutanen, Marianna Lauro (Corresponding Author), Tapani Suortti, Karin Autio

Research output: Contribution to journalArticleScientificpeer-review

9 Citations (Scopus)

Abstract

The hydrolysis of gelatinized commercial barley starch by Bacillus licheniformis alpha-amylase began by rapid depolymerization of amylopectin in two stages. The formation of low molecular weight hydrolysis products, as indicated by an increase in reducing power, was only observed when all the original high molecular weight amylopectin had degraded further. The hydrolysis of waxy barley starch followed a similar pattern. Hydrolysis had a big influence on the microstructure of the starch dispersion: first the degradation of the amylopectin rich granule residues (‘ghosts’) was observed, and later amylose aggregates were formed.
Original languageEnglish
Pages (from-to)269-275
Number of pages7
JournalFood Hydrocolloids
Volume10
Issue number3
DOIs
Publication statusPublished - 1996
MoE publication typeA1 Journal article-refereed

Fingerprint

barley starch
Amylases
alpha-Amylases
Amylopectins
Hordeum
Amylopectin
Starch
alpha-amylase
Hydrolysis
amylopectin
hydrolysis
barley
Molecular Weight
Molecular weight
molecular weight
Amylose
Depolymerization
Bacillus licheniformis
depolymerization
Bacilli

Cite this

Poutanen, Kaisa ; Lauro, Marianna ; Suortti, Tapani ; Autio, Karin. / Partial hydrolysis of gelatinized barley and waxy barley starches by alpha-amylase. In: Food Hydrocolloids. 1996 ; Vol. 10, No. 3. pp. 269-275.
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Partial hydrolysis of gelatinized barley and waxy barley starches by alpha-amylase. / Poutanen, Kaisa; Lauro, Marianna (Corresponding Author); Suortti, Tapani; Autio, Karin.

In: Food Hydrocolloids, Vol. 10, No. 3, 1996, p. 269-275.

Research output: Contribution to journalArticleScientificpeer-review

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T1 - Partial hydrolysis of gelatinized barley and waxy barley starches by alpha-amylase

AU - Poutanen, Kaisa

AU - Lauro, Marianna

AU - Suortti, Tapani

AU - Autio, Karin

N1 - Project code: B6SU00099

PY - 1996

Y1 - 1996

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U2 - 10.1016/S0268-005X(96)80001-4

DO - 10.1016/S0268-005X(96)80001-4

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JO - Food Hydrocolloids

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