Hydrolysis of wheat starch and its effect on the Falling Number procedure: experimental observations

✍ Scribed by Chang, Shih-Ying; Delwiche, Stephen R; Wang, and Nam Sun

• Publisher: John Wiley and Sons
• Year: 1999
• Tongue: English
• Weight: 175 KB
• Volume: 79
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(199901)79:1<19::aid-jsfa160>3.0.co;2-o

✦ Synopsis

The underlying mechanisms of starch hydrolysis in cereal grains, as measured by the Falling Number procedure, were studied. Wheat starch, spiked with barley malt a-amylase, was used as a model experimental system. A non-invasive and real-time monitoring system was developed to simultaneously record the sample temperature and stirrer velocity proüles, which are critical parameters that aþ ect Falling Number readings. Experimental results show that the repeatability of the Falling Number procedure can be improved by slowing the heating rate, which is accomplished by increasing the quantity of sample components (ie starch and water) while maintaining the same proportion as currently speciüed in standard methodology. Among the tested range of heating rates, the best repeatability of Falling Number readings was obtained with 8.4 g starch and 30.0 g water. The experimental ündings of this study also serve as basic information for the development of mathematical models on the hydrolysis of starch.