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GrainGenes Reference Report: CCM-76-925

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Reference	CCM-76-925
Title	alpha-Amylolysis of large barley starch granules
Journal	Cereal Chemistry
Year	1999
Volume	76
Pages	925-930
Author	Lauro M Forssell P Suortti M Hulleman S Poutanen K
Abstract	The alpha-amylolysis of large (volume average 16 micrometers) barley starch granules was studied by measuring the amount of carbohydrates solubilizing during hydrolysis, and the changes in morphology and molecular structure of the granule residues by scanning electron microscopy, particle-size analysis, size-exclusion chromatography, X-ray diffraction, and differential scanning calorimetry X-ray diffraction showed that, in the earlier stages of alpha-amylolysis, both amorphous and crystalline parts of the granules were equally solubilized More extensive hydrolysis caused a gradual decrease in A-type crystallinity and degradation of the granular structure Scanning electron microscopy revealed that hydrolysis proceeded through pinholes, and pitted and partially hollow granule residues were formed The lipid-complexed amylose was less susceptible to alpha-amylolysis than free amylose and amylopectin Lipid-complexed amylose started leaching out of the granule residues only after half of the starch had solubilized due to the alpha-amylase treatment Even though scanning electron microscopy indicated that there were intact granules left throughout the hydrolysis, the results obtained suggested that alpha-amylolysis of large barley starch granules proceeded rather evenly among the granules
Keyword	[ Hide all but 1 of 14 ] alpha-amylase amylose barley carbohydrate food-composition gelation hydrolysis lipid molecular-conformation molecular-weight particle-size solubilization starch granules temperature

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