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

R Derek M Prentice; Roger Stark; M. J. Gidley

doi:10.1016/0008-6215(92)85065-8

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

R Derek M Prentice, Roger Stark, M. J. Gidley

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51 Citations (Scopus)

Abstract

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.

Original language	English
Pages (from-to)	121-130
Number of pages	10
Journal	Carbohydrate Research
Volume	227
DOIs	https://doi.org/10.1016/0008-6215(92)85065-8
Publication status	Published - 6 Apr 1992

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abstract = "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.",

author = "Prentice, {R Derek M} and Roger Stark and Gidley, {M. J.}",

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AU - Prentice, R Derek M

AU - Stark, Roger

AU - Gidley, M. J.

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Y1 - 1992/4/6

N2 - 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.

AB - 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.

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U2 - 10.1016/0008-6215(92)85065-8

DO - 10.1016/0008-6215(92)85065-8

M3 - Article

VL - 227

SP - 121

EP - 130

JO - Carbohydrate Research

JF - Carbohydrate Research

ER -

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

Abstract

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