Wheat Flour Enzymatic Amylolysis Monitored by in Situ1H NMR Spectroscopy
- 23 January 2004
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 52 (4) , 823-831
- https://doi.org/10.1021/jf035188v
Abstract
Starch enzymatic degradation caused by endogenous hydrolases is studied by in situ NMR spectroscopy on a set of hard and soft wheat flours. The results obtained by two different techniques (HR-MAS and 1H NMR in solution) are analyzed in terms of a Michaelis−Menten kinetic phenomenological model taking into account the presence of endogenous enzymes and their eventual inactivation. The parameters resulting from the best fit of all experimental data to the kinetic model equations are submitted to a multivariate statistical analysis to assess the role of the oligosaccharides release in distinguishing between hard and soft wheats. Keywords: Wheat flour; hydrolyzing enzymes; 1H NMR; HR-MAS; statistical analysisKeywords
This publication has 8 references indexed in Scilit:
- Proton high‐field NMR study of tomato juiceMagnetic Resonance in Chemistry, 2003
- Reactions of alpha amylases with starch granules in aqueous suspension giving products in solution and in a minimum amount of water giving products inside the granuleCarbohydrate Research, 2002
- The conformation of α-(1→4)-linked glucose oligomers from maltose to maltoheptaose and short-chain amylose in solutionCarbohydrate Research, 2000
- Diffusion ordered nuclear magnetic resonance spectroscopy: principles and applicationsProgress in Nuclear Magnetic Resonance Spectroscopy, 1999
- Preliminary Investigation on the Characterization of Durum Wheat Flours Coming from Some Areas of South Italy by Means of 1H High-Resolution Magic Angle Spinning Nuclear Magnetic ResonanceJournal of Agricultural and Food Chemistry, 1998
- Kinetic Modeling of Enzyme Inactivation: Kinetics of Heat Inactivation at 90−110 °C of Extracellular Proteinase from Pseudomonas fluorescens 22FJournal of Agricultural and Food Chemistry, 1997
- Principles of Nuclear Magnetic Resonance MicroscopyPublished by Oxford University Press (OUP) ,1991
- Kinetics of enzymic hydrolysis of malto-oligosaccharides: A comparison with acid hydrolysisCarbohydrate Research, 1987