Analysis of the formation of starch – hydrocolloid binary gels and their structure based on the relaxation times of the water molecules

Hanna Baranowska , Marek Sikora , Magdalena Krystyjan , Piotr Tomasik


The formation of gels in the blending of cassava, corn, oat and potato starches with k-carrageenan, guar and xanthan gums and some of their selected properties have been studied. 0.2 % admixture of xanthan gum, significantly decreased the spin-lattice relaxation time, whereas similar admixtures of guar gum and k-carrageenan had a relatively weak influence upon starch gelatinization providing, however, a slight increase in with an increase in temperature. The two latter hydrocolloids decreased gelatinization onset temperature by approximately 5 °C and made gelatinization more diffuse in time. The presence of hydrocolloids influenced also spin-spin T2 relaxation times. Initially, up to the onset gelatinization temperature, was most effectively suppressed by xanthan gum. On cooling, varied inconsistently. As a rule, in binary gels was higher than in those of plain starch. In all the studied blends both relaxation times monotonously declined with temperature. The activation energy of water molecules in binary gels on cooling was estimated.
Author Hanna Baranowska - Uniwersytet Przyrodniczy w Poznaniu
Hanna Baranowska,,
, Marek Sikora (FoFT / DoCT)
Marek Sikora,,
- Department of Carbohydrate Technology
, Magdalena Krystyjan (FoFT / DoCT)
Magdalena Krystyjan,,
- Department of Carbohydrate Technology
, Piotr Tomasik (FoAE)
Piotr Tomasik,,
- Faculty of Agriculture - Economic
Journal seriesPolimery, ISSN 0032-2725, (B 10 pkt)
Issue year2011
Publication size in sheets23.9
Keywords in EnglishCassava starch, cornstarch, guar gum, k-carrageenan, oat starch, potato starch, xanthan gum
Languageen angielski
Score (nominal)10
Score sourcejournalList
Publication indicators Scopus SNIP (Source Normalised Impact per Paper): 2011 = 0.564; WoS Impact Factor: 2012 = 0.47 (2) - 2012=0.567 (5)
Citation count*4 (2016-07-03)
Additional fields
Udział procentowyM. Sikora: 50%
Finansowanie Authors are very grateful to the Polish Ministry of Science and Higher Education for the grant NN 312- 207436
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