Water Behavior of Aerogels Obtained from Chemically Modified Potato Starches during Hydration

Aerogels are highly porous materials that are prepared by removing water held within a hydrogel in a manner that maintains the three-dimensional structure of the gel. Recently, there has been much interest in the preparation of aerogels from biopolymers, including starch. The applicability of native...

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Autores principales:	Joanna Le Thanh-Blicharz, Jacek Lewandowicz, Zuzanna Małyszek, Przemysław Łukasz Kowalczewski, Katarzyna Walkowiak, Łukasz Masewicz, Hanna Maria Baranowska
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	<sup>1</sup>H NMR relaxation times water activity waxy starch Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/7186565542a948a0acd5318a54a3d299
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spelling	oai:doaj.org-article:7186565542a948a0acd5318a54a3d2992021-11-25T17:34:50ZWater Behavior of Aerogels Obtained from Chemically Modified Potato Starches during Hydration10.3390/foods101127242304-8158https://doaj.org/article/7186565542a948a0acd5318a54a3d2992021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2724https://doaj.org/toc/2304-8158Aerogels are highly porous materials that are prepared by removing water held within a hydrogel in a manner that maintains the three-dimensional structure of the gel. Recently, there has been much interest in the preparation of aerogels from biopolymers, including starch. The applicability of native starches in the food industry is partially limited; therefore, the functional properties of starch are often improved by means of physical and/or chemical modification. The aim of the work was the analysis of molecular dynamics and the transport of water in aerogels obtained from native and chemically modified potato starches of the normal and waxy variety. Chemical modification with OSA (E 1450) as well as cross-linking with adipic anhydrite and acetylation (E 1422) had no significant impact on the hydration of potato starch aerogels as well as equilibrium water activity. The introduction of chemical moieties into starch macromolecules led to the improved binding of water by the biopolymer matrix; this was especially evident in the case of waxy starch derivatives. A increase in the amylopectin-to-amylose ratio of starch used for production of aerogels resulted in a decrease of equilibrium water activity along with spin-lattice relaxation time.Joanna Le Thanh-BlicharzJacek LewandowiczZuzanna MałyszekPrzemysław Łukasz KowalczewskiKatarzyna WalkowiakŁukasz MasewiczHanna Maria BaranowskaMDPI AGarticle<sup>1</sup>H NMRrelaxation timeswater activitywaxy starchChemical technologyTP1-1185ENFoods, Vol 10, Iss 2724, p 2724 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	<sup>1</sup>H NMR relaxation times water activity waxy starch Chemical technology TP1-1185
spellingShingle	<sup>1</sup>H NMR relaxation times water activity waxy starch Chemical technology TP1-1185 Joanna Le Thanh-Blicharz Jacek Lewandowicz Zuzanna Małyszek Przemysław Łukasz Kowalczewski Katarzyna Walkowiak Łukasz Masewicz Hanna Maria Baranowska Water Behavior of Aerogels Obtained from Chemically Modified Potato Starches during Hydration
description	Aerogels are highly porous materials that are prepared by removing water held within a hydrogel in a manner that maintains the three-dimensional structure of the gel. Recently, there has been much interest in the preparation of aerogels from biopolymers, including starch. The applicability of native starches in the food industry is partially limited; therefore, the functional properties of starch are often improved by means of physical and/or chemical modification. The aim of the work was the analysis of molecular dynamics and the transport of water in aerogels obtained from native and chemically modified potato starches of the normal and waxy variety. Chemical modification with OSA (E 1450) as well as cross-linking with adipic anhydrite and acetylation (E 1422) had no significant impact on the hydration of potato starch aerogels as well as equilibrium water activity. The introduction of chemical moieties into starch macromolecules led to the improved binding of water by the biopolymer matrix; this was especially evident in the case of waxy starch derivatives. A increase in the amylopectin-to-amylose ratio of starch used for production of aerogels resulted in a decrease of equilibrium water activity along with spin-lattice relaxation time.
format	article
author	Joanna Le Thanh-Blicharz Jacek Lewandowicz Zuzanna Małyszek Przemysław Łukasz Kowalczewski Katarzyna Walkowiak Łukasz Masewicz Hanna Maria Baranowska
author_facet	Joanna Le Thanh-Blicharz Jacek Lewandowicz Zuzanna Małyszek Przemysław Łukasz Kowalczewski Katarzyna Walkowiak Łukasz Masewicz Hanna Maria Baranowska
author_sort	Joanna Le Thanh-Blicharz
title	Water Behavior of Aerogels Obtained from Chemically Modified Potato Starches during Hydration
title_short	Water Behavior of Aerogels Obtained from Chemically Modified Potato Starches during Hydration
title_full	Water Behavior of Aerogels Obtained from Chemically Modified Potato Starches during Hydration
title_fullStr	Water Behavior of Aerogels Obtained from Chemically Modified Potato Starches during Hydration
title_full_unstemmed	Water Behavior of Aerogels Obtained from Chemically Modified Potato Starches during Hydration
title_sort	water behavior of aerogels obtained from chemically modified potato starches during hydration
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/7186565542a948a0acd5318a54a3d299
work_keys_str_mv	AT joannalethanhblicharz waterbehaviorofaerogelsobtainedfromchemicallymodifiedpotatostarchesduringhydration AT jaceklewandowicz waterbehaviorofaerogelsobtainedfromchemicallymodifiedpotatostarchesduringhydration AT zuzannamałyszek waterbehaviorofaerogelsobtainedfromchemicallymodifiedpotatostarchesduringhydration AT przemysławłukaszkowalczewski waterbehaviorofaerogelsobtainedfromchemicallymodifiedpotatostarchesduringhydration AT katarzynawalkowiak waterbehaviorofaerogelsobtainedfromchemicallymodifiedpotatostarchesduringhydration AT łukaszmasewicz waterbehaviorofaerogelsobtainedfromchemicallymodifiedpotatostarchesduringhydration AT hannamariabaranowska waterbehaviorofaerogelsobtainedfromchemicallymodifiedpotatostarchesduringhydration
_version_	1718412171963006976

Water Behavior of Aerogels Obtained from Chemically Modified Potato Starches during Hydration

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