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
AbstractThe 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.
|Journal series||Polimery, ISSN 0032-2725, (B 10 pkt)|
|Publication size in sheets||23.9|
|Keywords in English||Cassava starch, cornstarch, guar gum, k-carrageenan, oat starch, potato starch, xanthan gum|
|Publication indicators||: 2011 = 0.564; : 2012 = 0.47 (2) - 2012=0.567 (5)|
|Citation count*||4 (2016-07-03)|
|Udział procentowy||M. Sikora: 50%|
|Finansowanie||Authors are very grateful to the Polish Ministry of Science and Higher Education for the grant NN 312- 207436|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.