State of water in starch–water systems in the gelatinization temperature range as investigated using dielectric relaxation spectroscopy

Motwani, Tanuj; Lanagan, Michael T.; Anantheswaran, Ramaswamy C.

doi:10.1016/j.carbpol.2011.06.057

Cited by 10 publications

(7 citation statements)

References 47 publications

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“…A similar component was observed in the water/PVA and water/HCNC systems (Figure 3). Similar relaxation components were reported for the water/Nafion and water/starch systems (Lu, Polizos et al 2008;Motwani, Lanagan et al 2012). Likewise, the water/butanol and water/glycol systems also showed a relaxation component at 14-25 ps (Koizumi 1957;Kaatze, Schumacher et al 1991;Kaatze and Pottel 1992).…”

Section: Discussionsupporting

confidence: 79%

Relaxation dynamics of water in the vicinity of cellulose nanocrystals

Chae

Paniagua-Guerra

Pitcher

et al. 2023

Preprint

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Water molecules near cellulose nanocrystals (CNCs; produced via sulfuric acid-catalyzed hydrolysis) are believed to relax slower than those in the bulk liquid, which may result in unique properties of CNC aqueous dispersions. This study analyzed the polarization behavior of water molecules in CNC aqueous dispersions and other reference samples using a dielectric relaxation spectroscopy (DRS) technique in the microwave frequency range (200 MHz – 20 GHz). As the CNC concentration increases, two slow relaxation components become prominent. The comparison with DRS data of aqueous dispersions of nanoporous silica, polyvinyl alcohol (PVA), and hairy CNCs with amorphous chains in both ends suggested that these slow relaxation modes of water near CNC surfaces cannot be attributed to direct hydrogen bonding interactions with the hydroxyl (OH) groups exposed and immobilized at the solid surface. Instead, they are rather similar to the water molecules interacting with OH groups attached to flexible polymer chains. Molecular dynamics (MD) simulations of the polarization behavior of water near the (110) facet of cellulose Ib crystals confirmed that the interactions of water molecules with the cellulose crystal surface do not cause slower relaxations in the frequency range studied via the DRS. These results indicated that the CNC surface cannot be depicted with the crystallographic facets of cellulose Iβ; instead, it resembles a polymer-brush surface on which the short glucan residues or fragments of the strong acid-catalyzed hydrolysis process are swollen and extended into the aqueous phase.

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Section: Discussionsupporting

confidence: 79%

Relaxation dynamics of water in the vicinity of cellulose nanocrystals

Chae

Paniagua-Guerra

Pitcher

et al. 2023

Preprint

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“…Furthermore, a higher ε″ represents the interfacial polarization which consists of mixtures of two or more substances of different dielectric constants. An increase in ε″ with increasing concentration of starch was reported by Motwani, Lanagan, and Anantheswaran (), and those authors advocated that the polar molecules are unable to keep up with a change in the orientation of the imposed electromagnetic field with increasing frequency, which causes a lag with the dissipation of the energy resulting increase in ε″. Furthermore, it could be argued that the bound or adsorbed water in the higher concentration range of inulin relaxes over a wide frequency range which may extend into the microwave region.…”

Section: Resultsmentioning

confidence: 87%

Dielectric, thermal, and rheological properties of inulin/water binary solutions in the selected concentration

Ahmed

Thomas

Khashawi

2018

J Food Process Engineering

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Inulin-a prebiotic has many applications in the food and pharmaceutical industries for texture modification and replacement of fat/sugar. In this study, thermal, rheological, and dielectric properties of inulin solutions were studied in a wide range of concentrations (5-50% w/v). Inulin is readily dissolved in water in low concentrations (< 20%), and exhibited Newtonian flow behavior, and the dielectric spectra were close to the pure water. The dielectric constant, ε 0 of concentrated inulin (40-50%) showed frequency independency (500-1,150 MHz) whereas the loss factor, ε 00 increased with frequency. Oscillatory rheology of concentrated inulin solutions at selected temperatures showed solid-like behavior (G 0 > G 00 ), and the mechanical rigidity increased exponentially with the concentration. During thermal scanning of inulin concentrates (30-50%), two glass-like transitions T 0 g were detected (−74.98 to −72.28 C;−24.25 to −23.45 C), which were independent of the concentration. The obtained information will be useful for product development and structural characterization of inulin-incorporated food products. Practical applicationsIncorporation of soluble fiber like inulin into food products has proven health effect. Knowledge of flow behavior and glass transition temperatures of inulin at selected concentrations will provide a better understanding of food formulation, transport, and storage. Dielectric properties of inulin solutions would help to employ microwave/radiofrequency heating of formulated foods.The information presented in the present work should be useful to the food and pharmaceutical industries for early prediction of food quality and process engineering.

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“…During MW heating, the loss of free water that can be used as solvent reduced the ionic conductivity. In addition, the increase of air voids in samples caused by water loss leaded to the reduction in dielectric properties and may affected the interaction between water in different states and other components (Fan et al., 2017; Motwani, Lanagan, & Anantheswaran, 2012).…”

Section: Resultsmentioning

confidence: 99%

Effects of sourdough on improving the textural characteristics of microwave‐steamed cake: A perspective from dielectric properties and water distribution

Yan

Zhou

et al. 2020

Journal of Food Science

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A sourdough combined with microwave heating method was adopted to make steamed cake (SSC), the dough yield, fermentation time and additive amount of sourdough were optimized by Response Surface Methodology (RSM) to obtain microwave-steamed cake (MSSC) with high-quality attributes and then the potential mechanism of sourdough on the improvement of the MSSC texture was investigated. The addition of sourdough with the optimized parameters could greatly improve the specific volume, porosity, hardness, and chewiness of MSSC, which was mainly related to changes in dielectric properties and water distribution. The results of dielectric properties confirmed that sourdough increased the dielectric properties of the system during microwave heating, affecting the microwave heating characteristics. And the changes of water states and distribution by T 2 relaxation analysis showed that sourdough restricted water mobility during heating and facilitated the retention of water trapped in MSSC. Additionally, the scanning electron microscopy (SEM) images indicated that sourdough weakened the gluten network structure, and triggered a looser and smoother microstructure.

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State of water in starch–water systems in the gelatinization temperature range as investigated using dielectric relaxation spectroscopy

Cited by 10 publications

References 47 publications

Relaxation dynamics of water in the vicinity of cellulose nanocrystals

Relaxation dynamics of water in the vicinity of cellulose nanocrystals

Dielectric, thermal, and rheological properties of inulin/water binary solutions in the selected concentration

Effects of sourdough on improving the textural characteristics of microwave‐steamed cake: A perspective from dielectric properties and water distribution

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