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

Research output: Contribution to journalArticle

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 properties may be related to the presence of resistant starch.

Details

Authors
Organisations
External organisations
  • Higher University of San Andrés
Research areas and keywords

Subject classification (UKÄ) – MANDATORY

  • Food Engineering

Keywords

  • Asymmetric flow field-flow fractionation, Bread, Wheat starch
Original languageEnglish
Article number125090
JournalFood Chemistry
Volume298
Publication statusPublished - 2019 Nov 15
Publication categoryResearch
Peer-reviewedYes