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Low-Field NMR Analyses of Gels and Starch-Stabilized Emulsions with Modified Potato Starches

cris.virtual.author-orcid0000-0001-6597-0858
cris.virtual.author-orcid0000-0002-0153-4624
cris.virtualsource.author-orcid08c06993-c96b-41bb-a5f9-551434fdd7df
cris.virtualsource.author-orcid4ddc81ce-066b-4d2e-a9f3-015a6c34a525
dc.abstract.enMany 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.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Fizyki i Biofizyki
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.contributor.authorBaranowska, Hanna Maria
dc.contributor.authorKowalczewski, Przemysław Łukasz
dc.date.access2025-12-08
dc.date.accessioned2025-12-08T13:50:38Z
dc.date.available2025-12-08T13:50:38Z
dc.date.copyright2022-10-18
dc.date.issued2022
dc.description.abstract<jats:p>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.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if3,5
dc.description.number10
dc.description.points70
dc.description.versionfinal_published
dc.description.volume10
dc.identifier.doi10.3390/pr10102109
dc.identifier.issn2227-9717
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/6272
dc.identifier.weblinkhttps://www.mdpi.com/2227-9717/10/10/2109
dc.languageen
dc.relation.ispartofProcesses
dc.relation.pagesart. 109
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enrelaxation time
dc.subject.enoil-in-water emulsion
dc.subject.enwater binding
dc.subject.enmolecular dynamics
dc.subject.enwater behavior
dc.subject.enrelaxometry
dc.titleLow-Field NMR Analyses of Gels and Starch-Stabilized Emulsions with Modified Potato Starches
dc.title.volumeSpecial Issue Rheological Properties and Structure of Starches: Processing and Applications
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue10
oaire.citation.volume10