Characterization of the baking-induced changes in starch molecular and crystalline structures in sugar-snap cookies

文献类型： 外文期刊

第一作者： Zhang, Zhongwei

作者： Zhang, Zhongwei;Li, Enpeng;Gilbert, Robert G.;Zhang, Zhongwei;Li, Enpeng;Gilbert, Robert G.;Zhang, Zhongwei;Li, Cheng;Li, Enpeng;Gilbert, Robert G.;Fan, Xiangyun;Ma, Hongxiang;Li, Cheng;Gilbert, Robert G.

作者机构：

关键词： Wheat starch; Sugar-snap cookie; Size-exclusion chromatography; Molecular structure

期刊名称：CARBOHYDRATE POLYMERS （ 影响因子：9.381； 五年影响因子：8.678 ）

ISSN： 0144-8617

年卷期： 2021 年 256 卷

页码：

收录情况： SCI

摘要： This study aims to understand the starch molecular structural changes from baking sugar-snap cookies. Changes in the whole-molecule size distribution and chain-length distribution of the parent wheat flour and from final cookie products were measured by size-exclusion chromatography with and without enzymatic debranching, and the results fitted by two biosynthesis-based models. Fraction crystallinity was also analyzed. After cooking, there was a significant decrease in average molecular sizes of amylopectin and in the average lengths of amylose chains, and some starch granules lost birefringence. However, the chain-length distributions of amylopectin showed no noticeable difference, resulting in little change in relative crystallinity and gelatinization temperatures. Both the short-range ordered structure and the periodic lamellar structure were disrupted. This study provides new insight into starch structural changes in sugar-snap cookies after baking, which play an important role in determining final cookie quality. For example, a decrease in size of amylose chains influences cookie sensory properties, and thus can be used as an additional tool for choice of grains.

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