Wheat Flour Enzymatic Amylolysis Monitored by in Situ 1H NMR Spectroscopy

详细信息    查看全文

• 作者：Maria E. Amato ; Giuliana Ansanelli ; Salvatore Fisichella ; Raffaele Lamanna ; Giuseppe Scarlata ; Anatoli P. Sobolev ; and Annalaura Segre
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2004
• 出版时间：February 25, 2004
• 年：2004
• 卷：52
• 期：4
• 页码：823 - 831
• 全文大小：209K
• 年卷期：v.52,no.4(February 25, 2004)
• ISSN：1520-5118

文摘

Starch enzymatic degradation caused by endogenous hydrolases is studied by in situ NMRspectroscopy on a set of hard and soft wheat flours. The results obtained by two different techniques(HR-MAS and ¹H NMR in solution) are analyzed in terms of a Michaelis-Menten kinetic phenomenological model taking into account the presence of endogenous enzymes and their eventualinactivation. The parameters resulting from the best fit of all experimental data to the kinetic modelequations are submitted to a multivariate statistical analysis to assess the role of the oligosaccharidesrelease in distinguishing between hard and soft wheats.Keywords: Wheat flour; hydrolyzing enzymes; ¹H NMR; HR-MAS; statistical analysis