Källman, Anna
- Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
Forskningsartikel2015Vetenskapligt granskad
Källman, Anna; Vamadevan, Varatharajan; Bertoft, Eric; Koch, Kristine; Seetharaman, Koushik; Åman, Per; Andersson, Roger
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.
Barley; Starch; Amylopectin structure; Gelatinization; Retrogradation
International Journal of Biological Macromolecules
2015, Volym: 81, sidor: 692-700 Utgivare: ELSEVIER SCIENCE BV
Livsmedelsvetenskap
Biokemi och molekylärbiologi
DOI: https://doi.org/10.1016/j.ijbiomac.2015.08.068
https://res.slu.se/id/publ/75339