Starch structure and degree of starch hydrolysis of small and large starch granules from barley varieties with varying amylose content
Journal : Animal Feed Science and Technology , vol. 130 , p. 23–38–16 , 2006
Publisher : Elsevier
International Standard Numbers
Printed : 0377-8401
Electronic : 1873-2216
Publication type : Academic article
DOI : doi.org/10.1016/j.anifeedsci.2...
If you have questions about the publication, you may contact Nofima’s Chief Librarian.
12 barley cultivars with varying amylose content, and purified starch from the same cultivars, (low, normal, high) was incubated in an enzymatic in vitro system, and degradation of starch was measured. Nine of the starch samples were separated into small (B) and large (A) granules, and incubated in vitro. Degradation measurements confirmed that low amylose cultivars were faster degraded than normal -and high. B granules were faster degraded than A granules due to a higher relative surface area. The results were consistent between barley milled grains and purified starch.