Combination of extrusion and cyclodextrin glucanotransferase treatment to modify wheat flours functionality

This research aims to vary functional properties of native and extruded wheat flours combining cyclodextrin glucanotransferase and extrusion treatments. The level of released cyclodextrins (CD) was assessed, besides the microstructure, crystallinity, pasting properties and starch hydrolysis of the f...

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Autores: Román, Laura, Durá, Ángela, Martínez, Mario M., Rosell, Cristina M., Gómez, Manuel
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2016
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/127380
Acceso en línea:http://hdl.handle.net/10261/127380
Access Level:acceso abierto
Palabra clave:Wheat flour
CGTase
Extrusion
Cyclodextrin
Starch characteristics
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spelling Combination of extrusion and cyclodextrin glucanotransferase treatment to modify wheat flours functionalityRomán, LauraDurá, ÁngelaMartínez, Mario M.Rosell, Cristina M.Gómez, ManuelWheat flourCGTaseExtrusionCyclodextrinStarch characteristicsThis research aims to vary functional properties of native and extruded wheat flours combining cyclodextrin glucanotransferase and extrusion treatments. The level of released cyclodextrins (CD) was assessed, besides the microstructure, crystallinity, pasting properties and starch hydrolysis of the flours. Photomicrographs of enzymatically treated flours suggested the production of fragile structures that broke easily. Enzymatic hydrolysis was significantly higher in extruded flours, as confirmed the CD levels, being predominant the γ-CD followed by α-CD, whereas very low β-CD values were obtained probably due to the formation of CD–lipid complexes, as suggested X-ray diffractometry results. Both extruded and native samples showed very low viscosity and flat pasting profile consequence of the enzyme hydrolytic activity on the starch chains. Enzymatically treated flours (native and extruded) showed higher hydrolysis rates at the early hydrolysis stage, and extruded flours exhibited higher fractal exponent h in agreement with the extended crystalline structures resulting from enzymatic treatment.This study was financially supported by Junta de Castilla y León (Spain, Project VA054A12-2) and the Generalitat Valenciana (Spain, Project Prometeo 2012/064). The authors are also grateful to Molendum Ingredients and Novozymes for supplying the raw materials. MM Martínez and A Dura would like to thank predoctoral fellowship from Spanish Ministry of Education, Culture and Sport and Spanish Ministry of Economy and Competitiveness, respectively.Peer reviewedElsevierGeneralitat ValencianaJunta de Castilla y LeónMinisterio de Educación, Cultura y Deporte (España)Ministerio de Economía y Competitividad (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2016info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/127380reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttp://dx.doi.org/10.1016/j.foodchem.2015.12.040Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1273802026-05-22T06:33:51Z
dc.title.none.fl_str_mv Combination of extrusion and cyclodextrin glucanotransferase treatment to modify wheat flours functionality
title Combination of extrusion and cyclodextrin glucanotransferase treatment to modify wheat flours functionality
spellingShingle Combination of extrusion and cyclodextrin glucanotransferase treatment to modify wheat flours functionality
Román, Laura
Wheat flour
CGTase
Extrusion
Cyclodextrin
Starch characteristics
title_short Combination of extrusion and cyclodextrin glucanotransferase treatment to modify wheat flours functionality
title_full Combination of extrusion and cyclodextrin glucanotransferase treatment to modify wheat flours functionality
title_fullStr Combination of extrusion and cyclodextrin glucanotransferase treatment to modify wheat flours functionality
title_full_unstemmed Combination of extrusion and cyclodextrin glucanotransferase treatment to modify wheat flours functionality
title_sort Combination of extrusion and cyclodextrin glucanotransferase treatment to modify wheat flours functionality
dc.creator.none.fl_str_mv Román, Laura
Durá, Ángela
Martínez, Mario M.
Rosell, Cristina M.
Gómez, Manuel
author Román, Laura
author_facet Román, Laura
Durá, Ángela
Martínez, Mario M.
Rosell, Cristina M.
Gómez, Manuel
author_role author
author2 Durá, Ángela
Martínez, Mario M.
Rosell, Cristina M.
Gómez, Manuel
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Generalitat Valenciana
Junta de Castilla y León
Ministerio de Educación, Cultura y Deporte (España)
Ministerio de Economía y Competitividad (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Wheat flour
CGTase
Extrusion
Cyclodextrin
Starch characteristics
topic Wheat flour
CGTase
Extrusion
Cyclodextrin
Starch characteristics
description This research aims to vary functional properties of native and extruded wheat flours combining cyclodextrin glucanotransferase and extrusion treatments. The level of released cyclodextrins (CD) was assessed, besides the microstructure, crystallinity, pasting properties and starch hydrolysis of the flours. Photomicrographs of enzymatically treated flours suggested the production of fragile structures that broke easily. Enzymatic hydrolysis was significantly higher in extruded flours, as confirmed the CD levels, being predominant the γ-CD followed by α-CD, whereas very low β-CD values were obtained probably due to the formation of CD–lipid complexes, as suggested X-ray diffractometry results. Both extruded and native samples showed very low viscosity and flat pasting profile consequence of the enzyme hydrolytic activity on the starch chains. Enzymatically treated flours (native and extruded) showed higher hydrolysis rates at the early hydrolysis stage, and extruded flours exhibited higher fractal exponent h in agreement with the extended crystalline structures resulting from enzymatic treatment.
publishDate 2016
dc.date.none.fl_str_mv 2016
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/127380
url http://hdl.handle.net/10261/127380
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv http://dx.doi.org/10.1016/j.foodchem.2015.12.040
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,81155

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