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

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

doi:10.1016/j.foodchem.2016.07.045

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

Food Chem. 2016 Dec 15:213:768-774. doi: 10.1016/j.foodchem.2016.07.045. Epub 2016 Jul 6.

Authors

Catalina Fuentes¹, Claudia Zielke², Manish Prakash³, Puneeth Kumar⁴, J Mauricio Peñarrieta⁵, Ann-Charlotte Eliasson⁶, Lars Nilsson⁷

Affiliations

¹ Food Technology, Engineering and Nutrition, Faculty of Engineering LTH, Lund University, PO Box 124, S-221 00 Lund, Sweden; School of Chemistry, Faculty of Pure and Natural Sciences, San Andrés University, PO Box 303, La Paz, Bolivia. Electronic address: catalina.fuentes@food.lth.se.
² Food Technology, Engineering and Nutrition, Faculty of Engineering LTH, Lund University, PO Box 124, S-221 00 Lund, Sweden. Electronic address: claudia.zielke@food.lth.se.
³ Food Technology, Engineering and Nutrition, Faculty of Engineering LTH, Lund University, PO Box 124, S-221 00 Lund, Sweden. Electronic address: manish.foodtech@gmail.com.
⁴ Food Technology, Engineering and Nutrition, Faculty of Engineering LTH, Lund University, PO Box 124, S-221 00 Lund, Sweden. Electronic address: punee019@gmail.com.
⁵ School of Chemistry, Faculty of Pure and Natural Sciences, San Andrés University, PO Box 303, La Paz, Bolivia. Electronic address: mauricio.penarrieta@gmail.com.
⁶ Food Technology, Engineering and Nutrition, Faculty of Engineering LTH, Lund University, PO Box 124, S-221 00 Lund, Sweden. Electronic address: ann-charlotte.eliasson@food.lth.se.
⁷ Food Technology, Engineering and Nutrition, Faculty of Engineering LTH, Lund University, PO Box 124, S-221 00 Lund, Sweden. Electronic address: lars.nilsson@food.lth.se.

PMID: 27451246
DOI: 10.1016/j.foodchem.2016.07.045

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 (1)H 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.

Keywords: (1)H NMR; Anti-staling enzymes; Asymmetric flow field-flow fractionation (AF4); Bread; Wheat starch.

MeSH terms

Amylopectin / chemistry
Bread / analysis
Chemical Phenomena
Cooking*
Fractionation, Field Flow
Magnetic Resonance Spectroscopy
Molecular Weight
Starch / chemistry*
Triticum / chemistry*
alpha-Amylases / chemistry*

Substances

Starch
Amylopectin
alpha-Amylases