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Heat-Induced Structural Changes In Acid-Modified Barley Starch Dispersions, K. Autio, K. Poutanen, T. Suortti, E. Pessa
Heat-Induced Structural Changes In Acid-Modified Barley Starch Dispersions, K. Autio, K. Poutanen, T. Suortti, E. Pessa
Food Structure
The effect of heat treatment on the gel formation and microstructure of barley starch dispersions , hydrolyzed with I M HCI for 0.5, 1.0 and 4.0 hours , was studied by dynamic viscoelastic methods and by light microscopy . The effects of acid hydrolysis on the molecular weight of amylopectin and amylose were studied by high -performance liquid chromatography (HPLC) with post-column iodine staining.
Microstructural studies of 8% hydrolyzed barley starch dispersions heated to 90 0 C showed that even a short acid treatment induced considerable changes in the granule structure. The molecular weight of amylopectin decreased substantially. As the …