Abstract
Abstract Granular oat starch was subjected to hydrolysis withBacillus subtilis alpha-amylase in either calcium acetate or sodium acetate buffer and compared with the hydrolysis of waxy-maize starch granules. The enzyme was pumped through a thin layer of starch packed into a special column and further into an ion-exchanger that retained the enzyme but not the dextrins solubilised from the granules. Both the amylose and the amylopectin components of oat starch granules were attacked by the enzyme. Calcium ions increased the rate of solubilisation of the oat starch granules but not of the waxy-maize starch granules. However, the composition of the solubilised dextrins was clearly affected with both types of granules so that the molecular weight distribution of the products shifted to smaller sizes in the presence of calcium. Other salts that were tested with the oat starch granules did not affect the solubilisation rate. Scanning electron micrographs showed that the attack pattern ofalpha-amylase on oat starch is different from the attack on waxy-maize granules.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
