Walkowiak Katarzyna, Przybył Krzysztof, Baranowska Hanna Maria, Koszela Krzysztof, Masewicz Łukasz, Piątek Michał
Department of Physics and Biophysics, Poznań University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznan, Poland.
Department of Dairy and Process Engineering, Food Sciences and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland.
Polymers (Basel). 2022 Jan 3;14(1):184. doi: 10.3390/polym14010184.
Currently, society expects convenience food, which is healthy, safe, and easy to prepare and eat in all conditions. On account of the increasing popularity of modified potato starch in food industry and its increasing scope of use, this study focused on improving the physical modification of native starch with temperature changes. As a result, it was found that the suggested method of starch modification with the use of microwave power of 150 W/h had an impact on the change in starch granules. The LF-NMR method determined the whole range of temperatures in which the creation of a starch polymer network occurs. Therefore, the applied LF-NMR technique is a highly promising, noninvasive physical method, which allows obtaining a better-quality structure of potato starch gels.
当前，社会期望方便食品健康、安全且易于在各种条件下制备和食用。鉴于变性马铃薯淀粉在食品工业中的日益普及及其使用范围的不断扩大，本研究着重于通过温度变化改进天然淀粉的物理改性。结果发现，建议的使用150瓦/小时微波功率的淀粉改性方法对淀粉颗粒的变化有影响。低场核磁共振（LF-NMR）方法确定了淀粉聚合物网络形成的整个温度范围。因此，所应用的LF-NMR技术是一种极具前景的非侵入性物理方法，它能够获得质量更好的马铃薯淀粉凝胶结构。
