The effect of baking and enzymatic treatment on the structural properties of wheat starch

Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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 of branching and the number of reducing ends H-1(β-r) and H-1(α-r) can be observed.

Detaljer

Författare
Enheter & grupper
Externa organisationer
  • Higher University of San Andrés
  • Lund University
Forskningsområden

Ämnesklassifikation (UKÄ) – OBLIGATORISK

  • Livsmedelsvetenskap

Nyckelord

Originalspråkengelska
Sidor (från-till)768-774
Antal sidor7
TidskriftFood Chemistry
Volym213
StatusPublished - 2016 dec 15
PublikationskategoriForskning
Peer review utfördJa