3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures

Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology
Fig. 3. MALDI-TOF mass spectra of saccharides released
during amylolysis. Dhb was used as a matrix
disruption and fragmentation after certain time 9 . Contrary, B
granules are gradually digested from the whole surface.
Fig. 2. shows fractograms of native barley starch incubated
with amylase. Changes in GFFF fractogram profiles
were observed during amylolysis. The rapid decrease of the
intensity of B peak corresponds to the greater susceptibility
of B granules to amylolysis 9 . The time depended decrease in
peak A signal after certain incubation period is also well-marked.
On the other hand, the fractograms of the control starch
sample showed minimal changes through experiment. The
results of experiments well reflects concept of pitting degradation
of large A starch granules and pheripheral hydrolysis
of small B granules.
Lower sugars released during amylolysis were studied
by MALDI-MS. The spectra of the control sample and digestion
mixture during amylolysis are shown in Fig. 3. Increasing
s729
intensities of peaks related to sugars correspond to released
saccharides during amylolysis. With progress of hydrolysis
several series of + 162 Da peaks can be seen in mass spectra
(see the last spectrum in Fig. 3.).
Conclusions
The results of incubation of native starch granules isolated
from Jersey barley variety with amylases confirmed that
GFFF appeared to be a good tool for monitoring of degradation
progress of native barley starch. MALDI-MS of lower
sugars released during amylolysis showed its potential for
study of products of starch hydrolysis.
This work was supported from the Ministry of Education,
Youth and Sports, Czech Republic (Research Centre for
the Study of Extract Compounds of Barley and Hop – No.
1M0570) and the Institute Research Plan AV0Z40310501.
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