Thermal properties of barley starch and its relation to starch characteristics

International Journal of Biological Macromolecules
Anna KällmanRoger Andersson

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 α-amylase from Bacillus amyloliquefaciens and their structure was characterized. Gelatinization was studied at a starch:water ratio of 1:3, and retrogradation was studied on 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.

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Jun 28, 2011·International Journal of Biological Macromolecules·Eric BertoftPer Aman
Aug 23, 2011·International Journal of Biological Macromolecules·Eric BertoftPer Aman
Sep 27, 2012·Carbohydrate Research·Eric BertoftPer Man
Dec 29, 2012·International Journal of Biological Macromolecules·Anna KällmanRoger Andersson
Feb 13, 2013·Carbohydrate Polymers·Varatharajan VamadevanKoushik Seetharaman

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Citations

Sep 13, 2015·International Journal of Biological Macromolecules·Anna KällmanRoger Andersson
Aug 16, 2016·Carbohydrate Polymers·Domenico SagnelliAndreas Blennow
Jan 1, 2016·Annals of Botany·Philip J White
Jul 1, 2017·Comprehensive Reviews in Food Science and Food Safety·Fan Zhu

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