Effects of high pressure on amylases and starch in wheat and barley flours

摘要: Abstract Application of high pressures (to 800 MPa) to 25% w slurries barley and wheat flours indicated that above 300 MPa caused an increase in the action α- β-amylases due starch gelatinisation, apparent activity increasing with pressure a maximum at 500–600 MPa. At higher marked losses were observed. Pressure treatment inactivation isolated from malt electrophoretic analysis suggested disulphide bond-induced aggregation accompanied this loss 600 above. However, some was seen lower pressures, suggesting not initial cause inactivation. β-amylase appears be slightly more sensitive than α-amylase. Separate experiments showed both heat gelatinised are susceptible amylase digestion intact granules.