Granule residues and 'ghosts' remaining after heating A-type barley-starch granules in water

Prentice, R. Derek, M., Stark, J.Roger and Gidley, Michael J. (1992) Granule residues and 'ghosts' remaining after heating A-type barley-starch granules in water. Carbohydrate Research, 227 121-130. doi:10.1016/0008-6215(92)85065-8


Author Prentice, R. Derek, M.
Stark, J.Roger
Gidley, Michael J.
Title Granule residues and 'ghosts' remaining after heating A-type barley-starch granules in water
Journal name Carbohydrate Research   Check publisher's open access policy
ISSN 0008-6215
1873-426X
Publication date 1992-04-01
Year available 1992
Sub-type Article (original research)
DOI 10.1016/0008-6215(92)85065-8
Open Access Status Not yet assessed
Volume 227
Start page 121
End page 130
Total pages 10
Place of publication Oxford, United Kingdom
Publisher Pergamon
Language eng
Abstract Slow leaching and prolonged incubation at 50° of undamaged, large (A-type) barley-starch granules resulted in annealing of the residual granules with an increase in the gelatinisation temperature from 61° to 74°, and the residual granules still retained an ordered structure. The insoluble glucan ('ghosts') remaining after the starch granules were heated either slowly or instantaneously to 100° showed no evidence of order, contained mainly amylopectin, and were solubilised by alpha-amylase but not by protease. A comparison was made with the ghost-forming capabilities of starches from other sources. Slow teaching and prolonged incubation at 50° of undamaged, large (A-type) barley-starch granules resulted in annealing of the residual granules with an increase in the gelatinisation temperature from 61° to 74°, and the residual granules still retained an ordered structure. The insoluble glucan ('ghosts') remaining after the starch granules were heated either slowly or instantaneously to 100° showed no evidence of order, contained mainly amylopectin, and were solubilised by alpha-amylase but not by protease. A comparison was made with the ghost-forming capabilities of starches from other sources.
Keyword Wheat starch
Physical damage
Amylose
Sorghum
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Non-UQ

Document type: Journal Article
Sub-type: Article (original research)
Collection: Centre for Nutrition and Food Sciences Publications
 
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Created: Thu, 17 Mar 2011, 06:38:20 EST