Water ingress into starch and sucrose:starch systems

Hopkinson, Ian; Jones, Richard; McDonald, P.J.; Newling, Benedict; Lecat, Aurore; Livings, S.

doi:10.1016/s0032-3861(00)00927-7

Cited by 16 publications

(5 citation statements)

References 14 publications

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“…The 100-reflection profile parameters have been plotted in Figure A,B for a diffusion-controlled process, which has also been derived by other methods for slower starch hydration processes . The 100 integrated intensity levels off without reaching the intensity for fully hydrated starch 9,22 (Figure B).…”

Section: Resultsmentioning

confidence: 97%

“…The 100-reflection profile parameters have been plotted in Figure 10A,B for a diffusion-controlled process, which has also been derived by other methods for slower starch hydration processes. 35 The 100 integrated intensity levels off without reaching the intensity for fully hydrated starch 9,22 (Figure 3B). This and the observation that the amorphous fraction has practically not changed (Figure 3A) imply a subsequent slower hydration step with an increase in crystallinity, which is masked by radiation damage.…”

Section: Resultsmentioning

confidence: 97%

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Structural Processes during Starch Granule Hydration by Synchrotron Radiation Microdiffraction

et al. 2004

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Starch granule hydration has been examined on the level of a single potato starch granule by static and dynamic synchrotron radiation (SR) microdiffraction techniques. A cryofrozen, hydrated granule was mapped through a 5 microm SR-beam in order to investigate its internal organization. The edge of the granule showed fiber texture scattering due to radially oriented amylopectin helices. The variation of fiber texture across the granule center supports the model of concentric shells. The crystalline phase appears, however, to increase strongly toward the granule center due to a random amylopectin fraction, which could be related to crystallization of short-range ordered amylopectin during hydration. During gelatinization, the shell structure breaks down and remaining fiber-textured amylopectin domains belong probably to the swollen starch granule envelope. Hydration of a granule was initiated by a microdrop generator and followed in situ by SR-microdiffraction. A fast hydration process with a half time of about 7 s seems to reflect the porous nature of starch granules. The size of the hydrated domains suggests that this process is limited to the level of amylopectin side chain clusters. Longer hydration times are assumed to involve remaining short-range ordered amylopectin and results in larger domains.

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Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 97%

Structural Processes during Starch Granule Hydration by Synchrotron Radiation Microdiffraction

et al. 2004

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“…By using a static magnetic field gradient there is no need for settling delays, as when applying gradient pulses in the MRI experiments, which will benefit materials with short T 2 values. Stray field imaging (STRAFI) has been used to study thin films [12][13][14][15][16][17][18][19][20][21][22], paramagnetic samples [23][24][25], water content of soil samples [26][27][28][29][30][31], various dental materials [32][33][34][35][36][37][38][39][40][41][42][43], and for diffusion experiments [44][45][46][47][48]. Thus far, 1 H STRAFI experiments are employed most often and only a few low-gamma nuclei STRAFI studies have been published [24,[49][50][51][52][53][54].…”

Section: Introductionmentioning

confidence: 99%

Solid-state STRAFI NMR probe for material imaging of quadrupolar nuclei

Tang

Zhong

Dugar

et al. 2012

Journal of Magnetic Resonance

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“…The proposed reason is partial solubilization of the sucrose in the film and/or a swelling of the matrix in hydrophilic films. Hopkinson et al (2001) observed that samples immersed in liquid adsorbed far more water than those exposed to vapor of the same water activity in their study of ingress of water from various solutions into dense starch and sucrose mixture.…”

Section: Introductionmentioning

confidence: 99%