Effect of high hydrostatic pressure on the structure and gelling properties of amylopectin starches

• Autorzy: Blaszczak W. , Wasserman L.A. , Fornal J. , Yuryev V.P.

Warianty tytułu

PL

Wplyw wysokiego cisnienia na wlasciwosci i mikrostrukture zeli skrobi amylopektynowych

• Języki publikacji: EN

Abstrakty

EN

Waxy maize starch (APM), amylopectin wheat (APW) and amylopectin potato (APP) starches were subjected to high pressure treatment (650 MPa/9 min) in the excess of water. High sensitivity differential scanning microcalorimetry (HSDSC) and 1H-NMR spectroscopy were used to analyse changes in the crystalline structure, gelling and osmotic properties of the pressurized starches. High pressure-treated APM and APW starches demonstrated almost complete gelatinisation of granules (GD=86% and GD=90%, respectively) and significant changes in their crystalline structure (melting of the A-type crystallites). Whereas, the degree of gelatinization of the “pressurised” APP starch accounted for 54%. The measurements of relaxation time constants (T2) of water molecules in pressurized starch gels showed two different relaxations (46–720 ms and 8–120 ms). The complex relaxation of water molecules resulted directly from their different mobility that was triggered by differences in the structure of pressurized starch gels. These differences, i.e. ratio of swollen elements (granule remnants) to the non-swollen elements (crystalline, ordered structures), significantly affected not only the relaxation of water molecules in the gels but also determined their swelling index. The high pressure-treated starches after rehydration formed a gel structure that revealed low values of a swelling index.

PL

Skrobie: woskową kukurydzianą (APM), amylopektynową pszenną (APW) i amylopektynową ziemniaczaną (APP) poddano działaniu wysokiego ciśnienia (650 MPa/9 min) w nadmiarze wody. Strukturę krystaliczną natywnych i presuryzowanych skrobi, ich zdolności żelowania i właściwości osmotyczne badano przy użyciu wysokoczułej różnicowej mikrokalorymetrii skaningowej (HSDSC) i spektroskopii 1H -NMR. Skrobie APM i APW poddane działaniu ciśnienia hydrostatycznego, wykazały wysoki stopień skleikowania ziarenek (odpowiednio, GD=86% i GD=90%) i znaczące zmiany w ich strukturze krystalicznej (topnienie krystalitów typu A). Stopień skleikowania ziarenek presuryzowanej skrobi APP wynosił jedynie 54%. Pomiary stałej czasu relaksacji cząsteczek wody w presuryzowanych żelach skrobiowych wykazały dwie różne relaksacje (46–720 ms i 8–120 ms). O złożonych czasach relaksacji cząsteczek wody decydowały różnice w ich mobilności, które bezpośrednio wynikały z różnej struktury badanych żeli, tj. stosunku elementów pęczniejących (pozostałości ziarenek) do elementów niepęczniejacych (struktury krystaliczne). Różnice te wpływały istotnie nie tylko na relaksację cząsteczek wody ale także decydowały o sile pęcznienia rehydratowanych żeli. Stwierdzono, że skrobie amylopektynowe poddane presuryzacji, tworzyły żele, które po rehydratacji wykazały niskie wartości indeksu pęcznienia.

Słowa kluczowe

EN

starch; amylopectin starch; high pressure; waxy maize starch; amylopectin wheat starch; amylopectin potato starch; high pressure treatment; gelling property; structure

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2007
• Tom: 57
• Numer: 4
• Opis fizyczny: p.475-480,fig.,ref.

Twórcy

autor

Blaszczak W.

• Polish Academy of Sciences, Tuwima 10, 10-747 Olsztyn, Poland

autor

Wasserman L.A.

autor

Fornal J.

autor

Yuryev V.P.

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