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Forskningsartikel2015Vetenskapligt granskad

Thermal properties of barley starch and its relation to starch characteristics

Källman, Anna; Vamadevan, Varatharajan; Bertoft, Eric; Koch, Kristine; Seetharaman, Koushik; Åman, Per; Andersson, Roger

Sammanfattning

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.

Nyckelord

Barley; Starch; Amylopectin structure; Gelatinization; Retrogradation

Publicerad i

International Journal of Biological Macromolecules
2015, Volym: 81, sidor: 692-700 Utgivare: ELSEVIER SCIENCE BV