Academic Journal
Low-Field NMR Analyses of Gels and Starch-Stabilized Emulsions with Modified Potato Starches
| العنوان: | Low-Field NMR Analyses of Gels and Starch-Stabilized Emulsions with Modified Potato Starches |
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| المؤلفون: | Baranowska, Hanna Maria, Kowalczewski, Przemysław Łukasz |
| المساهمون: | Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poland, Department of Food Technology of Plant Origin, Poznań University of Life Sciences, Poland |
| بيانات النشر: | MDPI |
| سنة النشر: | 2022 |
| المجموعة: | Centre for Open Science: CeON Repository |
| مصطلحات موضوعية: | relaxation time, oil-in-water emulsion, water binding, molecular dynamics, water behavior, relaxometry |
| الوصف: | Many different biopolymers are used to stabilize emulsions, of which starch is of particular concern. To improve the characteristics and technical utility of native starch, various types of changes can be made. This article is a report describing the molecular dynamics of water by the low-field nuclear magnetic resonance (LF NMR) of chemically (E 1412 and E 1420) and physically modified starch (LU 1432) gels and the effect of their use on the stability of oil/water emulsions obtained using bovine and porcine fats. The analysis of changes in spin–spin and spin–lattice relaxation times over time showed that the presence of the type of starch modification significantly affects the values of T1 and T2 relaxation times, as well as the correlation times. Research on time-related changes in water binding in oil-in-water emulsions showed that potato starch modified by chemical methods can be used as an emulsifier. Compared to physically modified starch, chemically modified starches have a much better water-binding capacity. |
| نوع الوثيقة: | article in journal/newspaper |
| وصف الملف: | application/pdf |
| اللغة: | English |
| تدمد: | 2227-9717 |
| Relation: | Baranowska HM, Kowalczewski PŁ. Low-Field NMR Analyses of Gels and Starch-Stabilized Emulsions with Modified Potato Starches. Processes. 2022; 10(10):2109. https://doi.org/10.3390/pr10102109; https://www.mdpi.com/2227-9717/10/10/2109; https://depot.ceon.pl/handle/123456789/21765 |
| DOI: | 10.3390/pr10102109 |
| الاتاحة: | https://depot.ceon.pl/handle/123456789/21765 https://doi.org/10.3390/pr10102109 |
| Rights: | info:eu-repo/semantics/openAccess ; http://creativecommons.org/licenses/by/4.0/ |
| رقم الانضمام: | edsbas.B3DB50DD |
| قاعدة البيانات: | BASE |
| تدمد: | 22279717 |
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| DOI: | 10.3390/pr10102109 |