Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10140807 | Food Chemistry | 2019 | 10 Pages |
Abstract
Chlorine treatment increases the surface hydrophobicity of starch granules of soft wheat flour and reduces its gluten network forming capacity and apparent content of the flour lipids, the latter presumably by forming chlorinated derivatives. It also increases its solvent holding capacity as shown by proton nuclear magnetic resonance (1H NMR) experiments in presence of sucrose. The exchanging protons in the extra-granular space are present in an environment with restricted mobility, indicating strong interactions between chlorinated soft wheat flour (CSWF) components and solvent. Chlorination reduced the capability of free flour lipids to shield starch granules during rapid visco analysis (RVA). The higher viscosity reached in RVA with CSWF was attributed to not only its lipids having different properties but also its protein, resulting in improved starch swelling and amylose leaching. Finally, 1H NMR indicated that starch and protein networks in CSWF-sucrose gels were better structured than in gels prepared from non-chlorinated flour.
Keywords
SE-HPLCHPLC-ELSDRP-HPLCSRCRVADTNBWSBASESHCCl2CPMGΔHRapid Visco AnalysisSDSFree lipidsHypochlorite ionDSCnuclear magnetic resonance5,5′-dithio-bis(2-nitrobenzoic acid)Carr-Purcell-Meiboom-GillGelatinization enthalpySize-exclusion high-performance liquid chromatographyclose packing concentrationProton mobilityNMRTime domainFIDRoom temperatureDisulfidesodium dodecyl sulfateRapid Visco Analysersulfhydrylaccelerated solvent extractorSolvent retention capacityfree induction decaydry matterMoisture contentHydrophobicityMolecular weightProtonStarch gelatinizationDifferential scanning calorimetryreversed-phase high-performance liquid chromatographyChlorinationChlorine
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Geertrui M. Bosmans, Louis J. Peene, Ingrid Van Haesendonck, Kristof Brijs, Jan A. Delcour,