期刊
CARBOHYDRATE POLYMERS
卷 256, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2020.117518
关键词
Wheat starch; Sugar-snap cookie; Size-exclusion chromatography; Molecular structure
资金
- Jiangsu Provincial Entrepreneurial and Innovation PhD Program
- Yangzhou Lvyangjinfeng Talent Program
- National Natural Science Foundation of China [C1304013151101138]
- Priority Academic Program Development of Jiangsu Higher Education Institutions
- Jiangsu Entrepreneurship and Innovation Team program
- Youth Fund of Jiangsu Natural Science Foundation [BK20190906]
- Jiangsu Yangzhou Key Research and Development Program [SSF2018000008]
This study utilized size-exclusion chromatography to analyze changes in starch molecular structure in sugar-snap cookies after baking, finding a significant decrease in the size of amylose chains but little difference in amylopectin chain-length distribution. The disruption of short-range ordered structure and periodic lamellar structure suggests important implications for cookie quality determinants.
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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