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Characterization of molecular properties of wheat starch from three different types of breads using asymmetric flow field-flow fractionation (AF4)

Fuentes, Catalina LU ; Castañeda, Rossio ; Rengel, Fanny ; Peñarrieta, J. Mauricio and Nilsson, Lars LU (2019) In Food Chemistry 298.
Abstract

In this study, molecular properties of wheat starch from three different types of breads were analyzed using asymmetric flow field-flow (AF4) connected to multi-angle light scattering (MALS) and differential refractive index (dRI) detectors. This analysis allowed the determination of molecular properties, i.e. molar mass (M), root-mean-square radius (rrms), apparent density (ρapp) and conformation. Complementary analyses, such as resistant starch and amylose content, were also performed. The results show that wheat starch extracted from breads can have different properties reflected in changes in M, rrms and ρapp. In addition, the results suggest that some of the changes in molecular... (More)

In this study, molecular properties of wheat starch from three different types of breads were analyzed using asymmetric flow field-flow (AF4) connected to multi-angle light scattering (MALS) and differential refractive index (dRI) detectors. This analysis allowed the determination of molecular properties, i.e. molar mass (M), root-mean-square radius (rrms), apparent density (ρapp) and conformation. Complementary analyses, such as resistant starch and amylose content, were also performed. The results show that wheat starch extracted from breads can have different properties reflected in changes in M, rrms and ρapp. In addition, the results suggest that some of the changes in molecular properties may be related to the presence of resistant starch.

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author
; ; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Asymmetric flow field-flow fractionation, Bread, Wheat starch
in
Food Chemistry
volume
298
article number
125090
publisher
Elsevier
external identifiers
  • scopus:85068139749
  • pmid:31272055
ISSN
0308-8146
DOI
10.1016/j.foodchem.2019.125090
language
English
LU publication?
yes
id
bb6a793a-2272-4db7-87b4-c95253ab049e
date added to LUP
2019-07-08 16:40:10
date last changed
2024-04-16 15:51:59
@article{bb6a793a-2272-4db7-87b4-c95253ab049e,
  abstract     = {{<p>In this study, molecular properties of wheat starch from three different types of breads were analyzed using asymmetric flow field-flow (AF4) connected to multi-angle light scattering (MALS) and differential refractive index (dRI) detectors. This analysis allowed the determination of molecular properties, i.e. molar mass (M), root-mean-square radius (r<sub>rms</sub>), apparent density (ρ<sub>app</sub>) and conformation. Complementary analyses, such as resistant starch and amylose content, were also performed. The results show that wheat starch extracted from breads can have different properties reflected in changes in M, r<sub>rms</sub> and ρ<sub>app</sub>. In addition, the results suggest that some of the changes in molecular properties may be related to the presence of resistant starch.</p>}},
  author       = {{Fuentes, Catalina and Castañeda, Rossio and Rengel, Fanny and Peñarrieta, J. Mauricio and Nilsson, Lars}},
  issn         = {{0308-8146}},
  keywords     = {{Asymmetric flow field-flow fractionation; Bread; Wheat starch}},
  language     = {{eng}},
  month        = {{11}},
  publisher    = {{Elsevier}},
  series       = {{Food Chemistry}},
  title        = {{Characterization of molecular properties of wheat starch from three different types of breads using asymmetric flow field-flow fractionation (AF4)}},
  url          = {{http://dx.doi.org/10.1016/j.foodchem.2019.125090}},
  doi          = {{10.1016/j.foodchem.2019.125090}},
  volume       = {{298}},
  year         = {{2019}},
}