The effect of gluten on the retrogradation of wheat starch

The retrogradation of amylopectin in a wheat starch and a wheat starch/gluten (10:1) blend prepared by extrusion and containing 34% water (wet weight basis) was studied using X-ray diffraction, differential scanning calorimetry and NMR relaxometry during storage at constant water content and tempera...

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Bibliographic Details
Published in:Journal of cereal science 2004-11, Vol.40 (3), p.269-274
Main Authors: Ottenhof, M.-A., Farhat, I.A.
Format: Article
Language:English
Subjects:
Amylopectin
Biological and medical sciences
Cereal and baking product industries
differential scanning calorimetry
extrusion
Food industries
Fundamental and applied biological sciences. Psychology
Gluten
nuclear magnetic resonance spectroscopy
retrogradation
Starch and starchy product industries
Starch retrogradation
storage time
Wheat
wheat gluten
wheat starch
X-ray diffraction
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Summary:The retrogradation of amylopectin in a wheat starch and a wheat starch/gluten (10:1) blend prepared by extrusion and containing 34% water (wet weight basis) was studied using X-ray diffraction, differential scanning calorimetry and NMR relaxometry during storage at constant water content and temperature (25 °C). For both samples, amylopectin ‘fully’ retrograded after ∼2–3 days storage, i.e. the different parameters monitored with time to follow the retrogradation had reached their maximum value, and crystallised predominantly into the A polymorph. Under the experimental conditions used, there was no evidence of any significant effects of the presence of gluten on the kinetics, extent or polymorphism of amylopectin retrogradation.
ISSN:0733-5210
1095-9963
DOI:10.1016/j.jcs.2004.07.002