Gelatinization of starch/gum/sugar systems studied by using DSC, NMR, and CSLM

摘要

Gelatinization of starch was studied by using modulated differential scanning calorimetry, nuclear magnetic resonance relaxometry, and confocal laser scanning microscopy. The effects of sugar or gum addition were analyzed in terms of changes in the gelatinization temperature and the effects on molecular mobility changes. Two states of water were found in both relaxation mechanisms (spin-spin and spin-lattice) and the extent of mobility depended on the concentration of the mixtures and the nature of the ingredients. With xanthan, dramatic changes of mobility were observed prior to gelatinization, indicating adsorption of xanthan on the starch granule surface. This result was confirmed by confocal scanning laser microscopy. The studies are contributing to the understanding of starch gelatinization in the presence of other substances. Potential industrial application is seen for the food industry (NMR as online method for gelatinization monitoring, synergistic thickening effects).