Abstract

Amylopectin fine structure and starch gelatinization and retrogradation were studied in 10 different barley cultivars/breeding lines. Clusters and building blocks were isolated from the amylopectin by alpha-amylase from Bacillus amyloliquefaciens and their structure was characterized. Gelatinization was studied at a starch:water ratio of 1:3, and retrogradation was studied oil gelatinized starch at starch:water ratio of 1:2, by differential scanning calorimetry. Three barley cultivars/breeding lines possessed the amo1 mutation, and they all had a lower molar proportion of chains of DP >= 38 and more of large building blocks. The amo1 mutation also resulted in a higher gelatinization temperature and a broader temperature interval during gelatinization. Overall, small clusters with a dense structure resulted in a higher gelatinization temperature while retrogradation was promoted by short chains in the amylopectin and many large building blocks. (C) 2015 Elsevier B.V. All rights reserved.

Keywords

Barley; Starch; Amylopectin structure; Gelatinization; Retrogradation

Published in

International Journal of Biological Macromolecules
2015, Volume: 81, pages: 692-700
Publisher: ELSEVIER SCIENCE BV

SLU Authors

• Källman, Anna

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Koch, Kristine

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Åman, Per

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Andersson, Roger

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Food Science
Biochemistry and Molecular Biology


Publication identifier

DOI: https://doi.org/10.1016/j.ijbiomac.2015.08.068

Permanent link to this page (URI)

https://res.slu.se/id/publ/75339