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

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

    Research output: Contribution to journalArticle

    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 languageEnglish
    Pages (from-to)121-130
    Number of pages10
    JournalCarbohydrate Research
    Volume227
    DOIs
    Publication statusPublished - 6 Apr 1992

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