The effect of baking and enzymatic treatment on the structural properties of wheat starch
Författare
Summary, in English
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.
Avdelning/ar
Publiceringsår
2016-12-15
Språk
Engelska
Sidor
768-774
Publikation/Tidskrift/Serie
Food Chemistry
Volym
213
Länkar
Dokumenttyp
Artikel i tidskrift
Förlag
Elsevier
Ämne
- Food Science
Nyckelord
- H NMR
- Anti-staling enzymes
- Asymmetric flow field-flow fractionation (AF4)
- Bread
- Wheat starch
Status
Published
ISBN/ISSN/Övrigt
- ISSN: 0308-8146