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

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The effect of baking and enzymatic treatment on the structural properties of wheat starch. / Fuentes, Catalina; Zielke, Claudia; Prakash, Manish; Kumar, Puneeth; Peñarrieta, J. Mauricio; Eliasson, Ann Charlotte; Nilsson, Lars.

I: Food Chemistry, Vol. 213, 15.12.2016, s. 768-774.

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Fuentes, Catalina ; Zielke, Claudia ; Prakash, Manish ; Kumar, Puneeth ; Peñarrieta, J. Mauricio ; Eliasson, Ann Charlotte ; Nilsson, Lars. / The effect of baking and enzymatic treatment on the structural properties of wheat starch. I: Food Chemistry. 2016 ; Vol. 213. s. 768-774.

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TY - JOUR

T1 - The effect of baking and enzymatic treatment on the structural properties of wheat starch

AU - Fuentes, Catalina

AU - Zielke, Claudia

AU - Prakash, Manish

AU - Kumar, Puneeth

AU - Peñarrieta, J. Mauricio

AU - Eliasson, Ann Charlotte

AU - Nilsson, Lars

PY - 2016/12/15

Y1 - 2016/12/15

N2 - 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.

AB - 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.

KW - H NMR

KW - Anti-staling enzymes

KW - Asymmetric flow field-flow fractionation (AF4)

KW - Bread

KW - Wheat starch

UR - http://www.scopus.com/inward/record.url?scp=84978096886&partnerID=8YFLogxK

U2 - 10.1016/j.foodchem.2016.07.045

DO - 10.1016/j.foodchem.2016.07.045

M3 - Article

VL - 213

SP - 768

EP - 774

JO - Food Chemistry

JF - Food Chemistry

SN - 1873-7072

ER -