Water Behavior of Emulsions Stabilized by Modified Potato Starch
Zuzanna Małyszek,
Jacek Lewandowicz,
Joanna Le Thanh-Blicharz,
Katarzyna Walkowiak,
Przemysław Łukasz Kowalczewski,
Hanna Maria Baranowska
Affiliations
Zuzanna Małyszek
Department of Food Concentrates and Starch Products, Prof. Waclaw Dabrowski Institute of Agriculture and Food Biotechnology—State Research Institute, 40 Starołęcka St., 61-361 Poznań, Poland
Jacek Lewandowicz
Department of Production Management and Logistics, Poznan University of Technology, 2 Jacka Rychlewskiego St., 60-965 Poznań, Poland
Joanna Le Thanh-Blicharz
Department of Food Concentrates and Starch Products, Prof. Waclaw Dabrowski Institute of Agriculture and Food Biotechnology—State Research Institute, 40 Starołęcka St., 61-361 Poznań, Poland
Katarzyna Walkowiak
Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 38/42 Wojska Polskiego St., 60-637 Poznań, Poland
Przemysław Łukasz Kowalczewski
Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland
Hanna Maria Baranowska
Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 38/42 Wojska Polskiego St., 60-637 Poznań, Poland
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.
