Pyrolysis Mass Spectrometry (PyMS) and Degradability of Starch Granules

Abstract

AbstractThe degradation of isolated starch granules of different origin and of different mixtures of potato starch was determined with α‐amylase and rumen fluid from a cow. There was a rather constant order in degree of degradability of the different starches. Degradation of mixtures of native potato starch and unsealed potato starch showed that there was a linear correlation between degradation and degree of unsealing. Principal component regression on pyrolysis data from starches of different origin enabled a ranking according to the enzymic degradability. For potato starches with different degrees of unsealing this ranking was not possible. The results on the different potato starches show that differences in degradability between different starch samples are not necessarily caused by chemical properties but likely also by physical properties.