Affordable Access

Different gelatinization characteristics of small and large barley starch granules impact their enzymatic hydrolysis and sugar production during mashing

Authors
  • Langenaeken, Niels; 106036;
  • De Schepper, Charlotte; 118609;
  • De Schutter, David;
  • Courtin, Christophe; 17246;
Publication Date
May 08, 2019
Source
Lirias
Keywords
License
Unknown
External links

Abstract

This study investigates the impact of different gelatinization characteristics of small and large barley starch granules on their enzymatic hydrolysis and sugar production during mashing. Therefore, a barley malt suspension was consecutively incubated at 45, 62, 72 and 78 °C to monitor starch behavior and enzymatic starch hydrolysis and sugar production. The combination of microscopic and rapid visco analyses showed that small starch granules persisted longer in the system and were present non-gelatinized at temperatures higher than 62 °C. HPAEC-PAD analysis showed that 8% of the total amount of starch, predominantly small granules, gelatinized at temperatures between 62 °C and 78 °C. Due to their delayed gelatinization in this system, their enzymatic hydrolysis yielded relatively more dextrins compared to what was observed for large granules. It was concluded that small granules should be taken into account when optimizing enzymatic hydrolysis of barley starch, like in brewing, distilling or bio-ethanol production. / status: published

Report this publication

Statistics

Seen <100 times