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Analysis and Specification of Starch Granule Size Distributions
Published on: March 4, 2021
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Effect of additives on physicochemical properties in amorphous starch matrices
Jun Liang1, Simon Wang1, Richard D Ludescher1
1Department of Food Science Rutgers, The State University of New Jersey, New Brunswick, NJ 08901, USA.
Food Chemistry
|October 14, 2014
Summary
Non-enzymatic browning (NBR) in starch matrices is influenced by matrix mobility and hydrogen bonding. Sugars and methylcellulose additives alter these properties, affecting NBR rates in food systems.
Area of Science:
- Food Science
- Biophysics
- Polymer Science
Background:
- Non-enzymatic browning (NBR) is a crucial reaction affecting food quality.
- Understanding matrix properties is key to controlling NBR in starchy foods.
Purpose of the Study:
- To investigate how non-reducing sugars and methylcellulose affect starch matrix properties.
- To correlate these physical changes with the rate of non-enzymatic browning.
Main Methods:
- Formulation of amorphous starch-based matrices with additives.
- Luminescence spectroscopy to assess matrix mobility and glass transition temperature (Tg).
- Fourier-transform infrared (FTIR) spectroscopy to analyze hydrogen bonding.
Main Results:
- Sugars decreased matrix mobility in a Tg-dependent manner, except trehalose.
- Methylcellulose increased molecular mobility and decreased hydrogen bond strength.
- Sugars enhanced hydrogen bond strength, with trehalose showing the strongest effect.
Conclusions:
- NBR rates are primarily governed by matrix mobility, influenced by the hydrogen bond network.
- Additives like sugars and methylcellulose modulate matrix properties and NBR rates.
- Component interactions play a significant role in the overall browning reaction.
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