Analysis of the retrogradation of low starch concentration gels using differential scanning calorimetry, rheology, and nuclear magnetic resonance spectroscopy

Kenneth S. Lewen, Teri Paeschke, Joshua Reid, Paul Molitor, Shelly J Schmidt

Research output: Contribution to journalArticle

Abstract

The retrogradation of 5, 10, 15, and 25% corn starch gels was measured using differential scanning calorimetry (DSC), rheology, and an array of NMR spectroscopy techniques. During the initial (<24 h) stage of retrogradation, an increase in G′ corresponding to an increase in the number of solid protons participating in cross-relaxation (MOB) was observed for all four concentrations studied. During the latter (>24 h) stage of retrogradation, amylopectin recrystallization becomes the dominant process as measured by an increase in ΔHr for the 25% starch gel, which corresponded to a further increase in MOB. A decrease in the molecular mobility of the liquid component was observed by decreases in 17O T2, 1H DO, and T2A. The value for T2B (the solid transverse relaxation time) did not change with concentration or time indicating that the mobility of the solid component does not change over time despite the conversion of the highly mobile starch fraction to the less mobile solid state during retrogradation.

Original languageEnglish (US)
Pages (from-to)2348-2358
Number of pages11
JournalJournal of Agricultural and Food Chemistry
Volume51
Issue number8
DOIs
StatePublished - Apr 9 2003

Keywords

  • Corn starch
  • Cross-relaxation
  • Differential scanning calorimetry
  • Nuclear magnetic resonance spectroscopy
  • Rheology

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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