A COMPARISON OF THE STARCHES FROM BARLEY AND MALTED BARLEY
作者： C. T. Greenwood , J. Thomson
DOI: 10.1002/J.2050-0416.1959.TB01470.X
关键词:
摘要: Starch has been isolated from barley and malted of the same sample cereal. The malted-barley starch had a higher apparent amylose content, gelatinization temperature, smaller granules than that original barley. Pre-treatment both starches with liquid ammonia was necessary to achieve complete dispersion prior fractionation into their component amylopectin. in molecular size β-amylolys!s limit amylopectin fractions differed regard average chain length β-amylolysis limit, but they were comparable size. Calculation showed two amylopectins have similar internal chain-lengths, different external for being smaller. This suggests degraded by β-amylase limited extent. Subfractions obtained on successive aqueous leaching granular decrease increase properties components can be satisfactorily accounted assuming very α-amylolysis amytose starch.
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