Water Behavior of Emulsions Stabilized by Modified Potato Starch

Abstract

Starch is a widely known and used emulsion stabilizer. In order to improve its properties, various types of modifications are made that change its ability to emulsify and stabilize. This paper describes the analysis of the molecular dynamics of water using low-field nuclear magnetic resonance (LF NMR) in oil-in-water emulsions obtained with the use of physically or chemically modified potato starch. The analysis of changes in spin-spin and spin-lattice relaxation times depending on the temperature allowed the activation energy value of water molecules in the analyzed emulsions to be determined. It has been shown that the presence of starch influences the values of spin-lattice T1 and spin-spin T2 relaxation times, both in the water and the oil phase, and the observed changes largely depended on the type of starch modification. Both types of analyzed starches also differently influenced the energy of activation of rotational movements of water molecules. On the basis of the analyses carried out with the use of LF NMR, it can be concluded that physically modified starch acts not only as a stabilizer, but also as an emulsifier, while acetylated starch does not exhibit good emulsifying properties.

Chemical Modifications of Normal and Waxy Potato Starches Affect Functional Properties of Aerogels

“…Low-field magnetic resonance studies provide important information on the quality of emulsions due to the strong correlation between their stability and rheological properties [ 2 , 39 , 40 ]. With the use of this analytical method, it is possible to study proton relaxation phenomena occurring as a consequence of adsorption of the electromagnetic field energy.…”

“…In pure oil, the values of the spin–lattice and spin–spin relaxation times are, respectively, T 1 = 102.8 ± 0.8 ms and T 2 = 88.4 ± 1.1 ms. In emulsions, the values of the short components are significantly lower than the values of T 1 and T 2 in pure oil [ 39 , 42 , 43 ]. As can be seen in Table 4 , the type of starch in the water phase influenced the values of the long T 12 and T 22 components of the relaxation times that have been reported in the literature [ 39 , 44 , 45 , 46 ].…”

“…In emulsions, the values of the short components are significantly lower than the values of T 1 and T 2 in pure oil [ 39 , 42 , 43 ]. As can be seen in Table 4 , the type of starch in the water phase influenced the values of the long T 12 and T 22 components of the relaxation times that have been reported in the literature [ 39 , 44 , 45 , 46 ]. It is an effect of the entrapment of water molecules by the colloidal lattice [ 42 ].…”

Polymer-Solvent Interactions in Modified Starches Pastes–Electrokinetic, Dynamic Light Scattering, Rheological and Low Field Nuclear Magnetic Resonance Approach

“…LF NMR is an emerging methodology in food analysis. It was applied for studying fats, gels, emulsions as well as tissue-structured products [ 37 , 38 , 39 , 40 , 41 , 42 , 43 , 44 ].…”

An Insight into Pasting and Rheological Behavior of Potato Starch Pastes and Gels with Whole and Ground Chia Seeds

“…It is used as an emulsifier, including in sauces, mayonnaises, soups, or pudding masses, and it is as an ingredient in puddings, jellies, ice cream, cake mixes, as well as in breadcrumbs [ 5 ]. Moreover, as one of the hydrocolloids, starch is used in the meat industry, e.g., as a partial fat replacement or fat substitute to reduce the caloric content of products [ 6 ]. Processing conditions and the presence of various additives in starch gels affect differences in their properties [ 7 ].…”