淀粉
淀粉糊化
马铃薯淀粉
化学
核磁共振波谱
氘
质子核磁共振
多糖
化学工程
食品科学
有机化学
量子力学
物理
工程类
作者
Yue Wang,Yunxiang Ma,Xudong Gao,Zhipeng Wang,Shenggui Zhang
出处
期刊:RSC Advances
[The Royal Society of Chemistry]
日期:2022-01-01
卷期号:12 (6): 3335-3342
被引量:4
摘要
The gelatinization of potato starch and the effect of NaCl on starch gelatinization were monitored successfully in situ by 1H NMR spectroscopy. Variable temperature (VT) 1H NMR measurement, from 316 K to 340 K, was conducted on a suspension of potato starch and deuterium water as well as a mixture of potato starch, NaCl and deuterium water. The hydration level of starch was determined with the increase of temperature. In the presence of NaCl, the initial gelatinization temperature of potato starch was decreased from 331 to 328 K. Meanwhile, in situ1H NMR spectroscopy as a function of time was also carried out to monitor the gelatinization with a time resolution of 90 s per spectrum. Furthermore, the effect of using different processing methods during gelatinization, including varying the temperature or time duration, was investigated in detail. It was confirmed that protons from different groups of starch showed different accessibility for water during hydration of starch granules. In comparison with temperature, gelatinization time as the major factor for reaching complete gelatinization was confirmed. We expect that this research, as a continuing effort to apply NMR spectroscopy for characterizing starch, will pave a new way in the structural elucidation of starch.
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