Abstract
The rate, limit and products of porcine α-amylase (EC.3.2.1.1) hydrolysis of cooked starches differ with starch source. The major controlling factors appear to be the amylose:amylopectin ratio and the gel age. The limit of hydrolysis of freshly prepared gels after 4 h treatment ranged from 70·5% for wrinkled pea ( Pisum sativum) Cv. Scout to 92·2% for potato ( Solanum tuberosum) starches. Ageing the gels before enzyme treatment reduced the limit of hydrolysis of the legume starches but not the cereal starches. The rate of hydrolysis of the α-amylase-susceptible fraction of the starches was unaffected. The maltose:maltotriose ratio in the hydrolysis products for the cereals was 1:0·90 whereas that for the legumes ranged from 1:0·84 to 1:0·60. The differing ratios appear to be related to the amylose:amylopectin ratio.
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