A Comparison of the Susceptibility of Two Commercial Grades of Wheat Starch to Enzymic Hydrolysis and their Resultant Oligosaccharide Product Spectra

Abstract

Solutions of two commercial fractions of wheat starch, which are separated by their granule size, have been found to differ both in their susceptibility to hydrolysis by α‐amylase and in the oligosaccaride spectra of their resultant hydrolysates. These effects have been ascribed to a reduced proportion of amylose and a higher degree of (1 → 6) branching identified in the starch of the smaller granules.

The effect of hydroxypropylation on the structure and physicochemical properties of native, defatted and heat-moisture treated potato starches

“…Porcine pancreatic a-amylase shows a wide variation in in vitro digestibilityofnative,gelatinizedandmodified starches. This wide variation has been atlributed to several factors: starch crystallinity (Hoover & Sosulski, 1985;Ring et al, 1988), amylose I amylopectin content (Atkins & Kennedy, 1985), granule size (Cone, & Wolters, 1990;Francoetal., 1992), starch-lipid interaelions (Seneviralne&Biliaderis, 1991;Holmet al,1983). starch-protein bonds via multiple attack mechanism (adapted from Banks & Greenwood.…”

Effect of Microwave Irradiation on Selected Properties of Potato Maltodextrins

“…Z kolei handlowa maltodekstryna średnioscukrzona zawierała znacznie większe ilości maltozy (G2) (ponad 3,6 razy) oraz cukrów G6 (ponad 1,5 raza). Potwierdza to fakt, że wielkość równoważnika glukozowego DE nie charakteryzuje spektrum oligosacharydowego hydrolizatów [1,2]. Handlowa maltodekstryna średnioscukrzona charakteryzowała się największą zawartością cukrów G6 oraz maltotriozy (G3), natomiast glukoza stanowiła najmniejszy udział procentowy w składzie tego hydrolizatu.…”

High-performance liquid chromatographic monitoring of carbohydrate fractions in partially hydrolyzed corn starch

“…Quantification of oligosaccharides of degrees of polymerization (DP) from 2 to 20 is less often reported than the reducing sugar or monosaccharide quantification. The common method of separation is through aqueous salt solutions on polyacrylamide gels (Heyraud and Rinaudo, 1978;Kennedy et al, 1980;Atkins and Kennedy, 1985). Silica columns, chemically modified with polyfunctional amine, provide a separation up to DP 20 (White et al, 1980).…”