α-1,4-GLUCANS. PART XX. THE MOLECULAR STRUCTURE OF THE STARCHES FROM OATS AND MALTED OATS*
Open Access
- 4 March 1969
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 75 (2) , 169-175
- https://doi.org/10.1002/j.2050-0416.1969.tb03196.x
Abstract
Starch was isolated from samples of oats and malted oats, and fractionated into amylose and amylopectin components. Analysis showed that malting caused a very limited decrease in the molecular size of the amylose, and a small but significant reduction in the exterior chain length of the amylopectin. These changes are very similar to those which occur when oat starch granules are subjected to limited α-amylolysis. It is suggested that α-amylase is the predominant enzyme involved in the changes which occur in cereal starches during malting.Keywords
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