Abstract
In this study, molecular properties of wheat starch from three different types of breads were analyzed using asymmetric flow field-flow (AF4) connected to multi-angle light scattering (MALS) and differential refractive index (dRI) detectors. This analysis allowed the determination of molecular properties, i.e. molar mass (M), root-mean-square radius (rrms), apparent density (ρapp) and conformation. Complementary analyses, such as resistant starch and amylose content, were also performed. The results show that wheat starch extracted from breads can have different properties reflected in changes in M, rrms and ρapp. In addition, the results suggest that some of the changes in molecular properties may be related to the presence of resistant starch.
Original language | English |
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Article number | 125090 |
Journal | Food Chemistry |
Volume | 298 |
DOIs | |
State | Published - 15 Nov 2019 |
Bibliographical note
Funding Information:The present study was supported by the Swedish International Development Agency (SIDA) in a collaborative project between the Higher University of San Andres UMSA (Bolivia) and Lund University (Sweden). We would like to thank Sociedad Industrial y Comercial la Francesa S.A. – SICLAF S.A. for providing the samples of PMOM.
Publisher Copyright:
© 2019 Elsevier Ltd
Keywords
- Asymmetric flow field-flow fractionation
- Bread
- Wheat starch