title: A comparative study of sodium dodecyl sulfate and freezing/thawing treatment on wheat starch: The role of water absorption.
abstract: The effect of freezing on functionality of native and sodium dodecyl sulfate (SDS)-treated wheat starches was investigated, with the aim of understanding the role of water absorption during freezing process. SDS is one of most efficient detergents to remove non-starch components (such as proteins and lipids) for starches but does not cause any apparent damage on granular structure. Slow swelling could be converted to rapid swelling by SDS washing, indicating higher water absorption. Freezing process induced slight roughness on starch granules but the non-starch components content was little affected. Combined SDS+freezing treatment significantly decreased both amylose and proteins non-starch components contents, which was accompanied with high gelatinization temperatures, melting enthalpy, and pasting viscosities. A smaller bread specific volume was obtained from SDS+freezing-treated starches while the crumb firmness significantly increased (p<0.05). SDS mainly extracted the surface components from starch granules, leading to high water absorption and making granules sensitive to the freezing treatment.
authors.affiliation: State Key laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122 Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122 Jiangsu Province, China.
authors.forename: Han
authors.initials: H
authors.lastname: Tao
authors.affiliation: State Key laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122 Jiangsu Province, China.
authors.forename: Pei
authors.initials: P
authors.lastname: Wang
authors.affiliation: State Key laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122 Jiangsu Province, China.
authors.forename: Bao
authors.initials: B
authors.lastname: Zhang
authors.affiliation: State Key laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122 Jiangsu Province, China. Electronic address: fengfeng.6666@163.com.
authors.forename: Fengfeng
authors.initials: F
authors.lastname: Wu
authors.affiliation: School of Food Science and Technology, Jiangnan University, Wuxi 214122 Jiangsu Province, China.
authors.forename: Zhengyu
authors.initials: Z
authors.lastname: Jin
authors.affiliation: State Key laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122 Jiangsu Province, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122 China. Electronic address: xmxu@jiangnan.edu.cn.
authors.forename: Xueming
authors.initials: X
authors.lastname: Xu
mesh_terms: D065966:Absorption, Physicochemical; D000688:Amylose / Q000032:analysis; D001939:Bread; D002152:Calorimetry, Differential Scanning; D005615:Freezing; D008055:Lipids / Q000032:analysis; D010940:Plant Proteins / Q000032:analysis; D012967:Sodium Dodecyl Sulfate; D013213:Starch / Q000737:chemistry* / Q000648:ultrastructure; D044366:Transition Temperature; D014908:Triticum / Q000737:chemistry*; D014783:Viscosity; D014867:Water / Q000737:chemistry*
chemical_list: D008055:Lipids; D010940:Plant Proteins; D014867:Water; D012967:Sodium Dodecyl Sulfate; D013213:Starch; D000688:Amylose
keywords: Freezing treatment; Reconstituted bread; Sodium dodecyl sulfate treatment; Water absorption; Wheat starch