Abstract
The small granules of barley starch were shown to differ from the large granules both in chemical composition and heat-induced functional properties. The small granules had a higher lipid:amylose ratio and also higher dissociation enthalpy of the amylose-lipid complex than the large granules. This may explain the better stability of amylopectin in the gel of small starch granules as analysed by DSC. The small granules had a 4°C higher gelatinisation temperature than the large granules. During heating up to 90°C, the fraction obtained by aqueous leaching of small granules was mainly amylopectin, whereas the carbohydrate solubilized from large granules was mainly amylose.
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