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Unique Hydration Behavior of Potato Starch as Determined by Deuterium Nuclear Magnetic Resonance
Author(s) -
YAKUBU PHILLIP I.,
BAIANU ION C.,
ORR PAUL H.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb06786.x
Subject(s) - potato starch , starch , deuterium , chemistry , population , water content , moisture , slurry , nuclear magnetic resonance , food science , materials science , organic chemistry , composite material , physics , demography , geotechnical engineering , quantum mechanics , sociology , engineering
ABSTRACT Deuterium Nuclear Magentic Resonance (NMR) measurements at 4.7 Tesla revealed a unique hydration behavior of potato starch that involved the presence of a tightly bound water population with anisotropic motions within the potato starch granule, even in the presence of excess, bulk water in potato starch slurries. Well‐defined powder patterns with residual deuterium quadrupole splittings of about 1 kHz were also observed at 20°C for raw potato tubers. Three other water populations, a weakly bound, a surface‐trapped, and a bulk water population, were also present up to 60% starch and were in fast exchange with each other at room temperature, resulting in a broadened, single Lorentzian 2 H NMR peak. These three water populations were absent below 35% moisture content in potato starch, but not in corn starch. The unique hydration properties of potato starch might be important for novel processing methodology.