The effect of baking and enzymatic treatment on the structural properties of wheat starch
(2016) In Food Chemistry 213. p.768-774- Abstract
In this study, bread was baked with and without the addition of α-amylase. Starch was extracted from the baked bread and its molecular properties were characterized using 1H NMR and asymmetric flow field-flow fractionation (AF4) connected to multi-angle light scattering (MALS) and other detectors. The approach allows determination of molar mass, root- mean-square radius and apparent density as well as the average degree of branching of amylopectin. The results show that starch size and structure is affected as a result of the baking process. The effect is larger when α-amylase is added. The changes include both a decrease molar mass and size as well as an increase in apparent density. Moreover, an increase in average degree... (More)
In this study, bread was baked with and without the addition of α-amylase. Starch was extracted from the baked bread and its molecular properties were characterized using 1H NMR and asymmetric flow field-flow fractionation (AF4) connected to multi-angle light scattering (MALS) and other detectors. The approach allows determination of molar mass, root- mean-square radius and apparent density as well as the average degree of branching of amylopectin. The results show that starch size and structure is affected as a result of the baking process. The effect is larger when α-amylase is added. The changes include both a decrease molar mass and size as well as an increase in apparent density. Moreover, an increase in average degree of branching and the number of reducing ends H-1(β-r) and H-1(α-r) can be observed.
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- author
- Fuentes, Catalina LU ; Zielke, Claudia LU ; Prakash, Manish ; Kumar, Puneeth ; Peñarrieta, J. Mauricio ; Eliasson, Ann Charlotte LU and Nilsson, Lars LU
- organization
- publishing date
- 2016-12-15
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- H NMR, Anti-staling enzymes, Asymmetric flow field-flow fractionation (AF4), Bread, Wheat starch
- in
- Food Chemistry
- volume
- 213
- pages
- 7 pages
- publisher
- Elsevier
- external identifiers
-
- pmid:27451246
- wos:000380289900099
- scopus:84978096886
- ISSN
- 0308-8146
- DOI
- 10.1016/j.foodchem.2016.07.045
- language
- English
- LU publication?
- yes
- id
- 7dcaff79-4a09-42e6-8d76-d8372e5a85bb
- date added to LUP
- 2016-10-12 09:03:33
- date last changed
- 2025-04-04 15:02:28
@article{7dcaff79-4a09-42e6-8d76-d8372e5a85bb,
abstract = {{<p>In this study, bread was baked with and without the addition of α-amylase. Starch was extracted from the baked bread and its molecular properties were characterized using <sup>1</sup>H NMR and asymmetric flow field-flow fractionation (AF4) connected to multi-angle light scattering (MALS) and other detectors. The approach allows determination of molar mass, root- mean-square radius and apparent density as well as the average degree of branching of amylopectin. The results show that starch size and structure is affected as a result of the baking process. The effect is larger when α-amylase is added. The changes include both a decrease molar mass and size as well as an increase in apparent density. Moreover, an increase in average degree of branching and the number of reducing ends H-1(β-r) and H-1(α-r) can be observed.</p>}},
author = {{Fuentes, Catalina and Zielke, Claudia and Prakash, Manish and Kumar, Puneeth and Peñarrieta, J. Mauricio and Eliasson, Ann Charlotte and Nilsson, Lars}},
issn = {{0308-8146}},
keywords = {{H NMR; Anti-staling enzymes; Asymmetric flow field-flow fractionation (AF4); Bread; Wheat starch}},
language = {{eng}},
month = {{12}},
pages = {{768--774}},
publisher = {{Elsevier}},
series = {{Food Chemistry}},
title = {{The effect of baking and enzymatic treatment on the structural properties of wheat starch}},
url = {{http://dx.doi.org/10.1016/j.foodchem.2016.07.045}},
doi = {{10.1016/j.foodchem.2016.07.045}},
volume = {{213}},
year = {{2016}},
}