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Analysis of the formation of starch - hydrocolloid binary gels and their structure based on the relaxation times of the water molecules

机译:基于水分子的弛豫时间分析淀粉-水胶体二元凝胶的形成及其结构。

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摘要

The formation of gels in the blending of cassava, corn, oat and potato starches with k-carrageenan, guar and xanthan gums and some of their selected properties have been studied. 0.2 % admixture of xanthan gum, significantly decreased the spin-lattice T1 relaxation time, whereas similar admixtures of guar gum and K-carrageenan had a relatively weak influence upon starch gelatinization providing, however, a slight increase in T1 with an increase in temperature. The two latter hydrocolloids decreased gelatinization onset temperature by approximately 5 °C and made gelatinization more diffuse in time. The presence of hydrocolloids influenced also spin-spin T2 relaxation times. Initially, up to the onset gelatinization temperature, T2 was most effectively suppressed by xanthan gum. On cooling, T2 varied inconsistently. As a rule, T2 in binary gels was higher than in those of plain starch. In all the studied blends both relaxation times monotonously declined with temperature. The activation energy of water molecules in binary gels on cooling was estimated.
机译:研究了木薯,玉米,燕麦和马铃薯淀粉与角叉菜胶,瓜尔胶和黄原胶的共混物中凝胶的形成及其某些选定的性能。黄原胶的0.2%混合物显着降低了自旋晶格T1的弛豫时间,而瓜尔胶和K-角叉菜胶的相似混合物对淀粉糊化的影响相对较弱,但是随着温度的升高T1略有增加。后两个水胶体将糊化的起始温度降低了约5°C,并使糊化在时间上更加分散。水胶体的存在也影响自旋T2弛豫时间。最初,直到开始糊化温度,黄原胶才最有效地抑制了T2。冷却时,T2变化不一致。通常,二元凝胶中的T2高于纯淀粉中的T2。在所有研究的混合物中,两种弛豫时间均随温度单调下降。估算了冷却后二元凝胶中水分子的活化能。

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