Vitenskapelig artikkel

Starch structure and degree of starch hydrolysis of small and large starch granules from barley varieties with varying amylose content

Stevnebø, Anita; Sahlstrøm, Stefan; Svihus, Birger

Publikasjonsdetaljer

Tidsskrift: Animal Feed Science and Technology, vol. 130, p. 23–38–16, 2006

Utgiver: Elsevier

Internasjonale standardnumre:
Trykt: 0377-8401
Elektronisk: 1873-2216

Open Access: none

Lenker:
DOI

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.