Hydration properties and phosphorous speciation in native, gelatinized and enzymatically modified potato starch analyzed by solid-state MAS NMR

Probing structural features in potato starch granules at moderate hydration through the modelling of 1H->13C polarization transfer kinetics

The structural arrangement of starch polymers in presence of water is known to impact the functional properties of starchy products. In this study, the hydration of potato starch granules was investigated at the molecular level through various 1H->13C polarization transfer solid-state Nuclear Magnetic Resonance (ss-NMR) experiments. The impact of increasing the water content from 12.3 % to 45.9 % was assessed using 13C Cross Polarization Magic Angle Spinning (CPMAS), Variable Contact Time (VCT-CPMAS), Variable Spin Lock (VSL-CPMAS), and T One Rho QUEnching (TORQUE) NMR sequences. Of these, VCT-CPMAS proved to be the most promising. When applied with an optimal number of contact times, it enabled the application of several mathematical models that provided detailed insights into the structuring of protons in the hydrated potato starch granules. At low hydration (12.3 %), the models enabled various structural domains to be distinguished, which we suggest are associated with helical and amorphous structures. At moderate hydration (45.9 %), we tested two fitting models. Two pools of protons were revealed, corresponding to loosely ordered structures on the scale of tens of nanometers. These findings suggest varying water distribution during starch hydration and are likely to indicate variable hydration levels in the multilamellar amorphous structures of starch granules.

A comparative study of starch-g-(glycidyl methacrylate)/synthetic polymer-based hydrogels

Chemical modification reactions and blending formation are two alternatives used to improve the properties of starch-based materials. This work used both approaches to evaluate how they would affect the properties of hydrogels. The hydrogels were based on corn starch (St), modified with glycidyl methacrylate (GMA; starch-g-GMA; ^GMASt), and blended with N,N'-dimethylacrylamide (DMAAm; ^GMASt_xDMAAm_y) or sodium acrylate (SA; ^GMASt_xSA_y). The results confirmed that the pure ^GMASt matrix had a low swelling degree (≈3 g g^-1), but when blended with the synthetic polymers, this value reached ≈10 g g^-1 (sample ^GMASt₂₅DMAAm₇₅). All matrices showed responsiveness towards pH variations. In general, they swelled more at pH 5 than at pH 7. While DMAAm had more influence on the swelling degree, SA was more efficient as a mechanical enhancer. Increasing 25 % of the amount of SA in the blend increased Young's Modulus by a factor of ≈10 times. It confirmed that both polymers effectively change the properties of ^GMASt, but in different ways.

Multi-scale structures and physicochemical properties of waxy starches from different botanical origins

The multi-scale structures and physicochemical relationships of three different types of waxy starches (maize, tapioca, and potato) were investigated. The maize and tapioca starches exhibited A-type crystalline polymorph compared to potato starch (B-type). The WMS showed higher amorphous content (5.56 %) than other waxy starches. The WTS exhibited a low tendency of retrogradation with its high f_a (DP 6-12) and low f_b3 (DP ≥ 37) proportion of chains. Double helix content of WPS was observed highest with a high pasting viscosity (952.3 BU). Low f_a (DP 6-12) and high f_b3 (DP ≥ 37) chain proportions of the WPS retrograded easily. The compactness of the semi-crystalline aggregation structure influenced the retrogradation properties of waxy starches with a positive correlation. Furthermore, the peak viscosity of pastes was correlated with the proportion of f_b3 (DP ≥ 37) chains, mass fractal dimension, and double helix content. The results provide guidance to design the application of waxy starches in the production of clean-labels.

Insights into the gelatinization of potato starch by in situ1H NMR

The gelatinization of potato starch and the effect of NaCl on starch gelatinization were monitored successfully in situ by ¹H NMR spectroscopy. Variable temperature (VT) ¹H NMR measurement, from 316 K to 340 K, was conducted on a suspension of potato starch and deuterium water as well as a mixture of potato starch, NaCl and deuterium water. The hydration level of starch was determined with the increase of temperature. In the presence of NaCl, the initial gelatinization temperature of potato starch was decreased from 331 to 328 K. Meanwhile, in situ¹H NMR spectroscopy as a function of time was also carried out to monitor the gelatinization with a time resolution of 90 s per spectrum. Furthermore, the effect of using different processing methods during gelatinization, including varying the temperature or time duration, was investigated in detail. It was confirmed that protons from different groups of starch showed different accessibility for water during hydration of starch granules. In comparison with temperature, gelatinization time as the major factor for reaching complete gelatinization was confirmed. We expect that this research, as a continuing effort to apply NMR spectroscopy for characterizing starch, will pave a new way in the structural elucidation of starch.

The gelatinization of potato starch and the effect of NaCl on starch gelatinization were monitored successfully in situ by ¹H NMR spectroscopy.

Preparation, characterization and properties of starch-based adhesive for wood-based panels

A new biodegradable, renewable, and environmentally friendly starch-based adhesive for wood-based panels was synthesized. The synthesis was conducted by grafting polymerization of vinyl acetate (VAC) monomer onto corn starch and crosslinking polymerization with N-methylol acrylamide (NMA). Compared with the traditional starch-based wood adhesive, the water resistance of starch-based adhesive with NMA (SWA-N) was greatly improved to more than 1 MPa; this exceeds the Chinese standard by 40%. The results from various analyses, including particle size, contact angle, thermogravimetric analysis (TGA), Fourier-transform infrared (FTIR), confocal Raman microscopy (CRM) and ¹³C-CPMAS, indicated that such improved performance is due to increased crosslinking density and formation of complex network structure. Such complex network structure was found to inhibit excessive expansion of the adhesive during high temperature pressing and water absorption. As a result, the internal structure of the adhesive remained intact when subjected to hot pressing and placed in wet conditions.

The magic angle view to food: magic-angle spinning (MAS) NMR spectroscopy in food science

Nuclear Magnetic Resonance (NMR) spectroscopy has been used in food science and nutritional studies for decades and is one of the major analytical platforms in metabolomics. Many foods are solid or at least semi-solid, which denotes that the molecular motions are restricted as opposed to in pure liquids. While the majority of NMR spectroscopy is performed on liquid samples and a solid material gives rise to constraints in terms of many chemical analyses, the magic angle thrillingly enables the application of NMR spectroscopy also on semi-solid and solid materials. This paper attempts to review how magic-angle spinning (MAS) NMR is used from 'farm-to-fork' in food science.