On-line monitoring of cationic starch gelatinization and retrogradation by 1H NMR-relaxometry
Source abstract
Abstract
Abstract The gelatinization of cationic starch during a heating-holding-cooling cycle in a batch cook was monitored by measuring 1H NMR spin-spin relaxation rates R2 on-line. The effect of storage time and temperature (8, 20 and 60 °C) on cationic starch retrogradation was also studied. Clear differences were measured between the gelatinization and retrogradation behavior of potato starch and cereal starches (wheat and barley). The potato starch gelatinized completely when cooked at 95 °C at normal pressure, whereas cereal starches gelatinized only partially. Partial gelatinization lead to rapid retrogradation upon cooling. For fully gelatinized starch, the beginning of retrogradation was slower and began at a lower temperature. NaCl and Na2SO4 did not have a significant impact on the gelatinization of wheat starch but did affect retrogradation. The results show that NMR-relaxometry is suitable for following starch gelatinization on-line from a batch cook and that it can be used to determine whether gelatinization is complete. This technique can thus be a useful tool in paper mills for the on-line quality control of starch solutions.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Food composition and properties · Phytoestrogen effects and research · Polysaccharides Composition and Applications
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Affiliations
FiberLaboratory , South-Eastern Finland University of Applied Sciences , Vipusenkatu 10 , 57200 , Savonlinna , Finland
References (17)
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