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; J. Mauricio Peñarrieta; Lars Nilsson

doi:10.1016/j.foodchem.2019.125090

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, J. Mauricio Peñarrieta, Lars Nilsson

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14 Scopus citations

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 (r_rms), apparent density (ρ_app) 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, r_rms and ρ_app. 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
Article number	125090
Journal	Food Chemistry
Volume	298
DOIs	https://doi.org/10.1016/j.foodchem.2019.125090
State	Published - 15 Nov 2019

Bibliographical note

Publisher Copyright:
© 2019 Elsevier Ltd

Keywords

Asymmetric flow field-flow fractionation
Bread
Wheat starch

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10.1016/j.foodchem.2019.125090

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

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.",

keywords = "Asymmetric flow field-flow fractionation, Bread, Wheat starch",

author = "Catalina Fuentes and Rossio Casta{\~n}eda and Fanny Rengel and Pe{\~n}arrieta, \{J. Mauricio\} and Lars Nilsson",

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T1 - Characterization of molecular properties of wheat starch from three different types of breads using asymmetric flow field-flow fractionation (AF4)

AU - Fuentes, Catalina

AU - Castañeda, Rossio

AU - Rengel, Fanny

AU - Peñarrieta, J. Mauricio

AU - Nilsson, Lars

PY - 2019/11/15

Y1 - 2019/11/15

N2 - 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.

AB - 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.

KW - Asymmetric flow field-flow fractionation

KW - Bread

KW - Wheat starch

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U2 - 10.1016/j.foodchem.2019.125090

DO - 10.1016/j.foodchem.2019.125090

M3 - Artículo

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AN - SCOPUS:85068139749

SN - 0308-8146

VL - 298

JO - Food Chemistry

JF - Food Chemistry

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ER -

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

Abstract

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Keywords

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