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Investigation of starch functionality and digestibility in white wheat bread produced from a recipe containing added maltogenic amylase or amylomaltase.
Food Chem. 2021 Nov 15; 362:130203.FC

Abstract

In the crumb of fresh white wheat bread, starch is fully gelatinized. Its molecular and three-dimensional structure are major factors limiting the rate of its digestion. The aim of this study was to in situ modify starch during bread making with starch-modifying enzymes (maltogenic amylase and amylomaltase) and to investigate the impact thereof on bread characteristics, starch retrogradation and digestibility. Maltogenic amylase treatment increased the relative content of short amylopectin chains (degree of polymerization ≤ 8). This resulted in lower starch retrogradation and crumb firmness upon storage, and reduced extent (up to 18%) of in vitro starch digestion for fresh and stored breads. Amylomaltase only modestly shortened amylose chains and had no measurable impact on amylopectin structure. Modification with this enzyme led to slower bread crumb firming but did not influence starch digestibility.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Korompokis K
Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. Electronic address: konstantinos.korompokis@kuleuven.be.
Deleu LJ
Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. Electronic address: lomme.deleu@kuleuven.be.
De Brier N
Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. Electronic address: Niels.DeBrier@rodekruis.be.
Delcour JA
Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. Electronic address: jan.delcour@kuleuven.be.

MeSH

AmylopectinAmyloseBreadFreeze DryingGlycogen Debranching Enzyme SystemGlycoside HydrolasesStarchTriticum

Pub Type(s)

Journal Article

Language

eng

PubMed ID

34091172

Citation

Korompokis, Konstantinos, et al. "Investigation of Starch Functionality and Digestibility in White Wheat Bread Produced From a Recipe Containing Added Maltogenic Amylase or Amylomaltase." Food Chemistry, vol. 362, 2021, p. 130203.
Korompokis K, Deleu LJ, De Brier N, et al. Investigation of starch functionality and digestibility in white wheat bread produced from a recipe containing added maltogenic amylase or amylomaltase. Food Chem. 2021;362:130203.
Korompokis, K., Deleu, L. J., De Brier, N., & Delcour, J. A. (2021). Investigation of starch functionality and digestibility in white wheat bread produced from a recipe containing added maltogenic amylase or amylomaltase. Food Chemistry, 362, 130203. https://doi.org/10.1016/j.foodchem.2021.130203
Korompokis K, et al. Investigation of Starch Functionality and Digestibility in White Wheat Bread Produced From a Recipe Containing Added Maltogenic Amylase or Amylomaltase. Food Chem. 2021 Nov 15;362:130203. PubMed PMID: 34091172.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Investigation of starch functionality and digestibility in white wheat bread produced from a recipe containing added maltogenic amylase or amylomaltase. AU - Korompokis,Konstantinos, AU - Deleu,Lomme J, AU - De Brier,Niels, AU - Delcour,Jan A, Y1 - 2021/05/29/ PY - 2021/02/16/received PY - 2021/05/14/revised PY - 2021/05/23/accepted PY - 2021/6/7/pubmed PY - 2021/7/20/medline PY - 2021/6/6/entrez KW - Amylomaltase (4-α-glucanotransferase) KW - Bread crumb firmness KW - In vitro starch digestion KW - Maltogenic amylase KW - White wheat bread SP - 130203 EP - 130203 JF - Food chemistry JO - Food Chem VL - 362 N2 - In the crumb of fresh white wheat bread, starch is fully gelatinized. Its molecular and three-dimensional structure are major factors limiting the rate of its digestion. The aim of this study was to in situ modify starch during bread making with starch-modifying enzymes (maltogenic amylase and amylomaltase) and to investigate the impact thereof on bread characteristics, starch retrogradation and digestibility. Maltogenic amylase treatment increased the relative content of short amylopectin chains (degree of polymerization ≤ 8). This resulted in lower starch retrogradation and crumb firmness upon storage, and reduced extent (up to 18%) of in vitro starch digestion for fresh and stored breads. Amylomaltase only modestly shortened amylose chains and had no measurable impact on amylopectin structure. Modification with this enzyme led to slower bread crumb firming but did not influence starch digestibility. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/34091172/Investigation_of_starch_functionality_and_digestibility_in_white_wheat_bread_produced_from_a_recipe_containing_added_maltogenic_amylase_or_amylomaltase_ DB - PRIME DP - Unbound Medicine ER -