Corn Dry‐Milled Grit and Flour Fractions Exhibit Differences in Amylopectin Fine Structure and Gel Texture
ABSTRACT Corn starch amylopectin (AP) fine structure and gel textural properties of dry‐milled grit and flour fractions were investigated in 10 corn cultivars. Amylopectin was isolated by fractionating the starch derived from these two milled fractions using size‐exclusion chromatography (SEC). Fine...
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| Veröffentlicht in: | Cereal chemistry 2002-05, Vol.79 (3), p.354-358 |
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| creator | Lin, Y.‐P. Aboubacar, A. Zehr, B. E. Hamaker, B. R. |
| description | ABSTRACT
Corn starch amylopectin (AP) fine structure and gel textural properties of dry‐milled grit and flour fractions were investigated in 10 corn cultivars. Amylopectin was isolated by fractionating the starch derived from these two milled fractions using size‐exclusion chromatography (SEC). Fine structure was characterized by SEC after thorough debranching with pullulanase. SEC revealed three major fractions of debranched AP from the grit and flour portion. Amylopectin in the grit portion had a significantly higher proportion of long chains (DPn 70–75) and a postulated lower extent of chain branching than its flour counterpart. Texture profile analysis showed that flour gels from the grit fraction had significantly higher values for hardness, gumminess, and springiness compared with gels from the floury fraction. Trends were similar for starch gels of the two dry‐milled fractions, though only springiness was significantly different. The finding that differences in AP fine structure in dry‐milled fractions relate to gel textural differences suggests that dry millers may be able to produce flours of different functionalities that would be suited for different end uses. Additionally, mixing the dry‐milled flour fraction with a grit‐derived flour would result in different product properties. |
| doi_str_mv | 10.1094/CCHEM.2002.79.3.354 |
| format | Article |
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Corn starch amylopectin (AP) fine structure and gel textural properties of dry‐milled grit and flour fractions were investigated in 10 corn cultivars. Amylopectin was isolated by fractionating the starch derived from these two milled fractions using size‐exclusion chromatography (SEC). Fine structure was characterized by SEC after thorough debranching with pullulanase. SEC revealed three major fractions of debranched AP from the grit and flour portion. Amylopectin in the grit portion had a significantly higher proportion of long chains (DPn 70–75) and a postulated lower extent of chain branching than its flour counterpart. Texture profile analysis showed that flour gels from the grit fraction had significantly higher values for hardness, gumminess, and springiness compared with gels from the floury fraction. Trends were similar for starch gels of the two dry‐milled fractions, though only springiness was significantly different. The finding that differences in AP fine structure in dry‐milled fractions relate to gel textural differences suggests that dry millers may be able to produce flours of different functionalities that would be suited for different end uses. Additionally, mixing the dry‐milled flour fraction with a grit‐derived flour would result in different product properties.</description><identifier>ISSN: 0009-0352</identifier><identifier>EISSN: 1943-3638</identifier><identifier>DOI: 10.1094/CCHEM.2002.79.3.354</identifier><identifier>CODEN: CECHAF</identifier><language>eng</language><publisher>St. Paul, MN: The American Association of Cereal Chemists, Inc</publisher><subject>Biological and medical sciences ; Cereal and baking product industries ; Food industries ; Fundamental and applied biological sciences. Psychology ; Milk and cheese industries. Ice creams</subject><ispartof>Cereal chemistry, 2002-05, Vol.79 (3), p.354-358</ispartof><rights>AACC International</rights><rights>2002 INIST-CNRS</rights><rights>Copyright American Association of Cereal Chemists May/Jun 2002</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3544-91a322d3d44961ab03eafd3be89aaebdc05abb073c86c4dd9a11119e57483f363</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1094%2FCCHEM.2002.79.3.354$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1094%2FCCHEM.2002.79.3.354$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=13676135$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Lin, Y.‐P.</creatorcontrib><creatorcontrib>Aboubacar, A.</creatorcontrib><creatorcontrib>Zehr, B. E.</creatorcontrib><creatorcontrib>Hamaker, B. R.</creatorcontrib><title>Corn Dry‐Milled Grit and Flour Fractions Exhibit Differences in Amylopectin Fine Structure and Gel Texture</title><title>Cereal chemistry</title><description>ABSTRACT
Corn starch amylopectin (AP) fine structure and gel textural properties of dry‐milled grit and flour fractions were investigated in 10 corn cultivars. Amylopectin was isolated by fractionating the starch derived from these two milled fractions using size‐exclusion chromatography (SEC). Fine structure was characterized by SEC after thorough debranching with pullulanase. SEC revealed three major fractions of debranched AP from the grit and flour portion. Amylopectin in the grit portion had a significantly higher proportion of long chains (DPn 70–75) and a postulated lower extent of chain branching than its flour counterpart. Texture profile analysis showed that flour gels from the grit fraction had significantly higher values for hardness, gumminess, and springiness compared with gels from the floury fraction. Trends were similar for starch gels of the two dry‐milled fractions, though only springiness was significantly different. The finding that differences in AP fine structure in dry‐milled fractions relate to gel textural differences suggests that dry millers may be able to produce flours of different functionalities that would be suited for different end uses. Additionally, mixing the dry‐milled flour fraction with a grit‐derived flour would result in different product properties.</description><subject>Biological and medical sciences</subject><subject>Cereal and baking product industries</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Milk and cheese industries. Ice creams</subject><issn>0009-0352</issn><issn>1943-3638</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2002</creationdate><recordtype>article</recordtype><sourceid>8G5</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNqNkM9u2zAMxoViA5ZlfYJdhAI72pNM2Y6OgZs_AxLssPQsyDKNKlDlVHKw5rZH2DPuSaYkBXotLwSlHz-SHyFfOcs5k-J706wX27xgrMhrmUMOpbghEy4FZFDB7AOZMMZkxqAsPpHPMe5TCbyGCXHNEDy9D6d_f_5urXPY0VWwI9W-o0s3HANdBm1GO_hIFy-Ptk1_97bvMaA3GKn1dP50csMBE-Tp0nqkv8ZwNOMx4EVlhY7u8OVcfyEfe-0i3r7mKXlYLnbNOtv8XP1o5pvMpMVFJrmGouigE0JWXLcMUPcdtDiTWmPbGVbqtmU1mFllRNdJzVNILGsxgz4dPCV3V91DGJ6PGEe1T5f4NFIVwFhV8VokCK6QCUOMAXt1CPZJh5PiTJ1dVRdX1dlVVUsFKi2Xur69SutotOuD9sbGt1ao6opDmTh55X5bh6f3SF_e2HnGfx1UihE</recordid><startdate>200205</startdate><enddate>200205</enddate><creator>Lin, Y.‐P.</creator><creator>Aboubacar, A.</creator><creator>Zehr, B. 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E. ; Hamaker, B. R.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3544-91a322d3d44961ab03eafd3be89aaebdc05abb073c86c4dd9a11119e57483f363</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2002</creationdate><topic>Biological and medical sciences</topic><topic>Cereal and baking product industries</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Milk and cheese industries. Ice creams</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Lin, Y.‐P.</creatorcontrib><creatorcontrib>Aboubacar, A.</creatorcontrib><creatorcontrib>Zehr, B. E.</creatorcontrib><creatorcontrib>Hamaker, B. 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E.</au><au>Hamaker, B. R.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Corn Dry‐Milled Grit and Flour Fractions Exhibit Differences in Amylopectin Fine Structure and Gel Texture</atitle><jtitle>Cereal chemistry</jtitle><date>2002-05</date><risdate>2002</risdate><volume>79</volume><issue>3</issue><spage>354</spage><epage>358</epage><pages>354-358</pages><issn>0009-0352</issn><eissn>1943-3638</eissn><coden>CECHAF</coden><abstract>ABSTRACT
Corn starch amylopectin (AP) fine structure and gel textural properties of dry‐milled grit and flour fractions were investigated in 10 corn cultivars. Amylopectin was isolated by fractionating the starch derived from these two milled fractions using size‐exclusion chromatography (SEC). Fine structure was characterized by SEC after thorough debranching with pullulanase. SEC revealed three major fractions of debranched AP from the grit and flour portion. Amylopectin in the grit portion had a significantly higher proportion of long chains (DPn 70–75) and a postulated lower extent of chain branching than its flour counterpart. Texture profile analysis showed that flour gels from the grit fraction had significantly higher values for hardness, gumminess, and springiness compared with gels from the floury fraction. Trends were similar for starch gels of the two dry‐milled fractions, though only springiness was significantly different. The finding that differences in AP fine structure in dry‐milled fractions relate to gel textural differences suggests that dry millers may be able to produce flours of different functionalities that would be suited for different end uses. Additionally, mixing the dry‐milled flour fraction with a grit‐derived flour would result in different product properties.</abstract><cop>St. Paul, MN</cop><pub>The American Association of Cereal Chemists, Inc</pub><doi>10.1094/CCHEM.2002.79.3.354</doi><tpages>5</tpages></addata></record> |
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| subjects | Biological and medical sciences Cereal and baking product industries Food industries Fundamental and applied biological sciences. Psychology Milk and cheese industries. Ice creams |
| title | Corn Dry‐Milled Grit and Flour Fractions Exhibit Differences in Amylopectin Fine Structure and Gel Texture |
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