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

Abstract

Molecular 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.
Author Hanna Baranowska
Hanna Baranowska,,
-
, Marek Sikora (FoFT / DoCT)
Marek Sikora,,
- Department of Carbohydrate Technology
, Magdalena Krystyjan (FoFT / DoCT)
Magdalena Krystyjan,,
- Department of Carbohydrate Technology
, Anna Dobosz (FoFT / DoToC)
Anna Dobosz,,
- Department of Technology of Carbohydrates
, Piotr Tomasik
Piotr Tomasik,,
-
, Katarzyna Walkowiak
Katarzyna Walkowiak,,
-
, Łukasz Masewicz
Łukasz Masewicz,,
-
, Barbara Borczak (FoFT / DoHN)
Barbara Borczak,,
- Department of Human Nutrition
Journal seriesFood Biophysics, ISSN 1557-1858, e-ISSN 1557-1866, (N/A 70 pkt)
Issue year2020
Vol15
No1
Pages64-71
Publication size in sheets0.5
Keywords in EnglishArabic gum, Guar gum, Normal potato starch, Relaxation times, Waxy potato starch, Xanthan gum
ASJC Classification1106 Food Science; 1304 Biophysics; 2402 Applied Microbiology and Biotechnology; 1502 Bioengineering; 1602 Analytical Chemistry
DOIDOI:10.1007/s11483-019-09600-3
URL https://link.springer.com/content/pdf/10.1007/s11483-019-09600-3.pdf
Languageen angielski
LicenseJournal (articles only); published final; Uznanie Autorstwa (CC-BY); with publication
Score (nominal)70
Score sourcejournalList
Publication indicators Scopus SNIP (Source Normalised Impact per Paper): 2018 = 0.886; WoS Impact Factor: 2018 = 2.411 (2) - 2018=2.476 (5)
Citation count*
Additional fields
FinansowanieThis 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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