Analysis of the Retrogradation Processes in Potato Starches Blended with Non-Starchy Polysaccharide Hydrocolloids by LF NMR
Hanna Baranowska , Marek Sikora , Magdalena Krystyjan , Anna Dobosz , Piotr Tomasik , Katarzyna Walkowiak , Łukasz Masewicz , Barbara Borczak
AbstractMolecular dynamics for pastes of two normal and one waxy potato starches and their binary mixtures with either arabic, guar or xanthan gum was determined. Spin–lattice and spin–spin relaxation times were measured by 1H NMR pulse spectrometer. Then, for water molecules the mean correlation time rotational mobility. Was calculated and analyzed. The measurements were taken after 2 h, and then after 1, 10, 30 and 90 days of storing at 5 °C. It was found that the susceptibility of pastes of potato starch to retrogradation was controlled, first of all, by the content of amylose. Amylose favored retrogradation. On the initial period of storing the length of the amylose chains played an essential role promoting retrogradation. Non-starchy polysaccharide hydrocolloids applied for blending potato starches influenced molecular properties of water in the pastes, particularly on long-term retrogradation. Generally, these components retarded that process.
|Journal series||Food Biophysics, ISSN 1557-1858, e-ISSN 1557-1866, (N/A 70 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||Arabic gum, Guar gum, Normal potato starch, Relaxation times, Waxy potato starch, Xanthan gum|
|ASJC Classification||; ; ; ;|
|License||Journal (articles only); published final; ; with publication|
|Publication indicators||: 2018 = 0.886; : 2018 = 2.411 (2) - 2018=2.476 (5)|
|Finansowanie||This project was financed from the funds of the National Science Centre of Poland awarded basing on the decision number UMO-2013/11/B/NZ9/01951.|
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