Structure and Dynamics of Wheat Starch in Breads Fortified with Polyphenols and Pectin: an ESEM and Solid-State CP/MAS 13C NMR Spectroscopic Study

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• 作者：Anusooya S. Sivam (1) (2)
  Geoffrey I. N. Waterhouse (3)
  Zoran D. Zujovic (3)
  Conrad O. Perera (2)
  Dongxiao Sun-Waterhouse (1) (4)
  
• 关键词：Bread ; CP/MAS 13C NMR Spectroscopy ; Crystallinity ; ESEM ; Pectins ; Polyphenols ; Wheat starch
• 刊名：Food and Bioprocess Technology
• 出版年：2013
• 出版时间：January 2013
• 年：2013
• 卷：6
• 期：1
• 页码：110-123
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• 作者单位：Anusooya S. Sivam (1) (2)
  Geoffrey I. N. Waterhouse (3)
  Zoran D. Zujovic (3)
  Conrad O. Perera (2)
  Dongxiao Sun-Waterhouse (1) (4)
  
  1. The New Zealand Institute for Plant & Food Research Limited, Food Innovation, Mt Albert Research Centre, Private Bag 92169, Auckland, 1020, New Zealand
  2. Food Science, School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
  3. School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
  4. Food Innovation, The New Zealand Institute for Plant & Food Research Limited, 120 Mt Albert Road, Mt Albert, Auckland, New Zealand
  
• ISSN：1935-5149

文摘

Two sets of breads formulated with a 20% difference in water quantity in the absence (control bread), or presence (fortified bread) of high methoxyl pectin (HM) and an apple, kiwifruit, or blackcurrant polyphenol (PP) extract (APE, KPE or BPE) were examined by Environmental Scanning Electron Microscopy (ESEM) and Cross Polarization/Magic Angle Spinning 13C NMR Spectroscopy. ESEM revealed that all the bread doughs had similar microstructures, comprising starch granules and yeast cells embedded in a continuous gluten matrix. However, the microstructure of the finished breads differed. NMR studies revealed differences in amylopectin-related crystalline domains and the amylose-related amorphous domains among the breads. All the breads showed V-type or amorphous starch structures by NMR, and the control bread may also contain some A-type starch. Breads formulated with 20% extra water showed a greater degree of starch gelatinization, a smoother crumb microstructure, and a lower amorphous starch content. It is feasible to incorporate PPs and pectin in breads at reasonably high concentrations.