Characterization of molecular properties of wheat starch from three different types of breads using asymmetric flow field-flow fractionation (AF4)
(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
- Fuentes, Catalina LU ; Castañeda, Rossio ; Rengel, Fanny ; Peñarrieta, J. Mauricio and Nilsson, Lars LU
- organization
- publishing date
- 2019-11-15
- 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
- 2024-06-25 23:07:37
@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}}, }