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

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Author

  • Catalina Fuentes
  • Claudia Zielke
  • Manish Prakash
  • Puneeth Kumar
  • J. Mauricio Peñarrieta
  • Ann Charlotte Eliasson
  • Lars Nilsson

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.

Publishing year

2016-12-15

Language

English

Pages

768-774

Publication/Series

Food Chemistry

Volume

213

Document type

Journal article

Publisher

Elsevier

Topic

  • Food Science

Keywords

  • H NMR
  • Anti-staling enzymes
  • Asymmetric flow field-flow fractionation (AF4)
  • Bread
  • Wheat starch

Status

Published

ISBN/ISSN/Other

  • ISSN: 0308-8146