Observation by solid-state 3C CP MAS NMR spectroscopy of the transformations of wheat starch associated with the making and staling of bread

Morgan, Keith R., Furneaux, Richard H. and Stanley, Roger A. (1992) Observation by solid-state 3C CP MAS NMR spectroscopy of the transformations of wheat starch associated with the making and staling of bread. Carbohydrate Research, 235 15-22. doi:10.1016/0008-6215(92)80074-B


Author Morgan, Keith R.
Furneaux, Richard H.
Stanley, Roger A.
Title Observation by solid-state 3C CP MAS NMR spectroscopy of the transformations of wheat starch associated with the making and staling of bread
Journal name Carbohydrate Research   Check publisher's open access policy
ISSN 0008-6215
1873-426X
Publication date 1992-11
Sub-type Article (original research)
DOI 10.1016/0008-6215(92)80074-B
Volume 235
Start page 15
End page 22
Total pages 8
Place of publication Oxford, United Kingdom
Publisher Pergamon
Language eng
Formatted abstract
Wheat starch and wheat starch gels were characterised by 13C CP MAS NMR spectroscopy. It was found that rotating-frame relaxation rates were significantly different for NMR resonances attributable to crystalline and amorphous regions in the wheat starch. Thus 13C CP MAS NMR sub-spectra of crystalline and amorphous regions before and after gelation could be constructed from spectra obtained at different spin-locking times. Our results indicated that the amorphous regions in the native starch were unaltered by gelation and retrogradation, and we conclude, therefore, that they correspond to the branching regions of the amylopectin component. Upon gelation the amount of crystallinity decreased and a large proportion of the starch became mobile. Since the mobile components of the starch gel were not observed by CP MAS NMR, the kinetics of starch retrogradation could be determined by observation of the increase in crystallinity over a period of time. Starch gels were found to contain three distinct components: amorphous regions, crystalline regions, and liquid-like regions.

Wheat starch and wheat starch gels were characterised by 13C CP MAS NMR spectroscopy. It was found that rotating-frame relaxation rates were significantly different for NMR resonances attributable to crystalline and amorphous regions in the wheat starch. Thus 13C CP MAS NMR sub-spectra of crystalline and amorphous regions before and after gelation could be constructed from spectra obtained at different spin-locking times. Our results indicated that the amorphous regions in the native starch were unaltered by gelation and retrogradation, and we conclude, therefore, that they correspond to the branching regions of the amylopectin component. Upon gelation the amount of crystallinity decreased and a large proportion of the starch became mobile. Since the mobile components of the starch gel were not observed by CP MAS NMR, the kinetics of starch retrogradation could be determined by observation of the increase in crystallinity over a period of time. Starch gels were found to contain three distinct components; amorphous regions, crystalline regions, and liquid-like regions.
Keyword C-13 Cp/mas Nmr
Amylose
Amylopectin
Gelation
Crystallization
Polymorphs
Complexes
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Non-UQ
Additional Notes Erratum: Observation by Solid-State C-13 Cp Mas Nmr-Spectroscopy of the Transformations of Wheat-Starch Associated with the Making and Staling of Bread (Vol 235, Pg 15-21, 1992)

Document type: Journal Article
Sub-type: Article (original research)
Collection: Queensland Alliance for Agriculture and Food Innovation
 
Versions
Version Filter Type
Citation counts: TR Web of Science Citation Count  Cited 42 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 38 times in Scopus Article | Citations
Google Scholar Search Google Scholar
Created: Mon, 07 Mar 2011, 15:26:57 EST