Characterization of molecular properties of wheat starch from three different types of breads using asymmetric flow field-flow fractionation (AF4)

Catalina Fuentes, Rossio Castañeda, Fanny Rengel, José Mauricio Peñarrieta Loria, Lars Nilsson

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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 languageEnglish
Article number125090
JournalFood Chemistry
Volume298
DOIs
StatePublished - 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

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