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An insight into tapioca and wheat starch gelatinization mechanisms using TD-NMR and complementary techniques
Elham Rakhshi1, Mireille Cambert1, Yves Diascorn1
1INRAE, UR OPAALE, Rennes, France.
Magnetic Resonance in Chemistry : MRC
|February 18, 2022
Summary
This study reveals that tapioca starch gelatinization differs from wheat starch, showing higher granule rupture and swelling. These findings clarify starch sub-mechanisms for food industry applications.
Area of Science:
- Food Science
- Materials Science
- Biochemistry
Background:
- Starch gelatinization mechanisms are not fully understood.
- Tapioca starch is increasingly used in food products for its unique properties.
Purpose of the Study:
- To investigate the sub-mechanisms of starch gelatinization.
- To provide evidence for previously proposed assumptions using tapioca starch.
Main Methods:
- Multiscale analysis of hydrated tapioca starch (45%).
- Time-domain nuclear magnetic resonance (TD-NMR) to study material leaching, water absorption, and crystallite melting.
- Complementary techniques: microscopy, Rapid Visco Analyser (RVA), differential scanning calorimetry (DSC), swelling factor (SF), and solubility index (SI).
Main Results:
- T2 assignments in literature are dependent on starch origin.
- Tapioca starch exhibits distinct T2 evolutions compared to wheat starch.
- Differences are linked to tapioca starch's higher granule rupture, gelatinization temperature, and swelling power.
Conclusions:
- Tapioca starch gelatinization involves a higher degree of granule rupture and swelling.
- The findings clarify starch sub-mechanisms and highlight origin-dependent variations.
- Results support the application of tapioca starch in the food industry.
