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

文献类型： 外文期刊

作者： Zhang, Zhongwei 1 ; Fan, Xiangyun 4 ; Ma, Hongxiang 4 ; Li, Cheng 3 ; Li, Enpeng 1 ; Gilbert, Robert G. 1 ;

作者机构： 1.Yangzhou Univ, Coll Agr, Jiangsu Key Lab Crop Genet & Physiol, State Key Lab Hybrid Rice, Yangzhou 225009, Jiangsu, Peoples R China

2.Yangzhou Univ, Jiangsu Key Lab Crop Genom & Mol Breeding, Jiangsu Coinnovat Ctr Modern Prod Technol Grain C, Yangzhou 225009, Jiangsu, Peoples R China

3.Yangzhou Univ, Joint Int Res Lab Agr Agriprod Safety, Minist Educ China, Yangzhou 225009, Jiangsu, Peoples R China

4.Jiangsu Acad Agr Sci, Inst Food Crops, Jiangsu Collaborat Innovat Ctr Modern Crop Prod, Nanjing 210014, Peoples R China

5.Univ Shanghai Sci & Technol, Sch Med Instrument & Food Engn, Shanghai 200093, Peoples R China

6.Univ Queensland, Ctr Nutr & Food Sci, Queensland Alliance Agr & Food Innovat, Brisbane, Qld 4072, Australia

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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