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Volume effects of starch-water interactions
U P Strauss1, R J Porcja, S Y Chen
1Department of Chemistry, Rutgers, State University of New Jersey, New Brunswick 08903.
Advances in Experimental Medicine and Biology
|January 1, 1991
Summary
Water sorption in starches causes volume changes. Strongly sorbed water significantly decreases starch volume, indicating distinct sorption sites, likely crystalline and amorphous, with crystalline regions showing greater impact.
Area of Science:
- Food science and technology
- Materials science
- Physical chemistry
Background:
- Starch-water interactions are crucial for food processing and material properties.
- Understanding volume changes during water sorption is key to predicting starch behavior.
- The G.A.B. (Guggenheim-Anderson-de Boer) equation models water sorption in food components.
Purpose of the Study:
- To quantify volume changes in starches due to water sorption.
- To differentiate volume contributions from various water sorption sites.
- To investigate the role of starch structure (crystalline vs. amorphous) in water sorption.
Main Methods:
- Dilatometry was used to measure volume changes.
- G.A.B. equation parameters were employed to analyze sorption data.
- Waxy maize starch was studied using available crystallinity data.
Main Results:
- Water sorption induced significant volume decreases, primarily from strongly sorbed water at the surface.
- Two types of sorption sites, potentially crystalline and amorphous, were identified based on volume changes.
- Waxy maize starch showed that crystalline regions contribute more to volume changes and have higher water affinity.
Conclusions:
- Strongly sorbed water significantly impacts starch volume, more so than weakly sorbed water.
- Starch crystallinity plays a critical role in water sorption-induced volume changes.
- Differential sorption behavior in crystalline and amorphous regions offers insights into starch-water interactions.