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

Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva

7 Citas (Scopus)

Resumen

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.

Idioma originalInglés
Número de artículo125090
PublicaciónFood Chemistry
Volumen298
DOI
EstadoPublicada - 15 nov. 2019

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© 2019 Elsevier Ltd

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