Abstract
Transformation of the water cluster distribution in wet potato starch (with a water content of 27 to 45%) at temperatures that ranged from–50 to +80°C was studied by differential scanning calorimetry. A significant difference was observed between the transformations in the temperature ranges below and above 0°C. Both cooling and heating at T < 0°C enabled a reorganization of the initial size distribution of water clusters characteristic for room temperature. These changes could lead to an increase of the average cluster size during both crystallization and melting. The transformation intensity depended on the water content and scanning rate and differed between the native and amorphous states of starch. In this case, the cluster-size distribution remained unimodal. However, heating of wet native starch to temperatures close to the point of transition into the amorphous state (75–80°C) induced a bimodal distribution due to the emergence of large water clusters; thus, the heterogeneity of the water distribution within the native granules increased.
Article PDF
Similar content being viewed by others
Avoid common mistakes on your manuscript.
Abbreviations
- FW:
-
freezable water
- DSC:
-
differential scanning calorimetry
References
N. A. Grunina, G. I. Tsereteli, T. V. Belopolskaya, and O. I. Smirnova, Carboh. Polymers 132, 499 (2015).
G. I. Tsereteli, T. V. Belopolskaya, N. A. Grunina, et al., Biophysics (Moscow) 62 (1), 43 (2017).
Y. H. Roos, Phase Transitions in Foods (Academic Press, New York, 1995).
Carbohydrates in Food, Ed. by A.-C. Eliasson (Marcel Dekker, New York, 1996).
A. M. Donald, in Starch in Food: Structure, Function and Applications, Ed. by A.-C. Eliasson (Woodhead Publ. Ltd., Cambridge, 2004), pp. 156–184.
E. Bertoft, in Starch in Food: Structure, Function and Applications, Ed. by A.-C. Eliasson (Woodhead Publ. Ltd., Cambridge, 2004), pp. 57–96.
S. Hizukuri, in Carbohydrates in Food, Ed. by A.-C. Eliasson (Marcel Dekker, New York, 1996), pp. 347–429.
L. Slade and H. Levine, in Water Relationships in Foods, Ed. by H. Levine and L. Slade (Plenum Press, New York, 1991), pp. 29–101.
T. V. Belopolskaya, G. I. Tsereteli, N. A. Grunina, et al., in Starch: Recent Advances in Biopolymer Science and Technology, Ed. by M. Fiedorowicz and E. Bertoft (Polish Society of Food Technologists, 2010), pp. 29–44.
T. V. Belopolskaya, G. I. Tsereteli, N. A. Grunina, et al., in Starch Science Progress, Ed. by L. A. Wasserman, G. E. Zaikov, P. Tomasik, (Nova Science Publ., New York, 2011), pp. 1–15.
N. A. Grunina, G. I. Tsereteli, T. V. Belopolskaya, et al., in Quantitative Chemistry, Biochemistry and Biology. Steps Ahead, Ed. by G. E. Zaikov, O. V. Stoyanov, W. Tyszkiewicz, (Nova Science Publ., New York, 2013), pp. 63–74.
S. Suzuki and S. Kitamura, Food Hydrocolloids 22, 862 (2008).
K. Tananuwong and D. S. Reid, J. Agricult. Food Chem. 52, 4308 (2004).
K. Tananuwong and D. S. Reid, Carbohydrate Polym. 58, 345 (2004).
T. Tran, K. Thitipraphunkul, K. Piyachomkwan, et al., Starch/Störke 60, 61 (2008).
V. M. Sokhadze, G. M. Mrevlishvili, and N. G. Esipova, Biofizika 35 (3), 410 (1990).
G. M. Mrevlishvili, Low-Temperature Calorimetry of Biological Macromolecules (Metsniereba, Tbilisi, 1984) [in Russian].
I. V. Sochava, G. I. Tsereteli, and O. I. Smirnova, Fiz. Tverd. Tela 14 (4), 553 (1972).
B. Wunderlich, Macromolecular Physics, Vol. 3 (Academic Press, New York, 1980; Mir, Moscow, 1984).
Yu. K. Godovskii, Thermophysical Methods of Polymer Research (Khimiya, Moscow, 1976) [in Russian].
N. A. Grunina, G. I. Tsereteli, T. V. Belopolskaya, et al., in Starch Science and Technology, Ed. by V. P. Yuryev, P. Tomasik, A. Blennow, (Nova Science Publ., New York, 2008), pp. 77–87.
V. P. Yuryev, L. A. Wasserman, N. R. Andreev, et al., in Starch and Starch Containing Origins: Structure, Properties and New Technologies, Ed. by V. P. Yuryev, A. Cesaro, and W. Bergthaller (Nova Science Publ., New York, 2002), pp. 23–55.
T. V. Belopolskaya and G. I. Tsereteli, Biofizika 41 (3), 665 (1996).
G. I. Tsereteli, T. V. Belopolskaya, N. A. Grunina, et al., Vestn. S.-Peterb. Univ., Ser. 4, No. 2, 40 (2012).
S. Park, R. A. Venditti, H. Jameel, et al., Carbohydrate Polym. 66, 97 (2006).
N. A. Grunina, G. I. Tsereteli, T. V. Belopolskaya, et al., Vestn. S.-Peterb. Univ., Ser. 4, No. 1, 5 (2014).
L. Mandelkern, Crystallization of Polymers (McGraw- Hill, New York, 1964; Khimiya, Leningrad, 1966).
G. I. Tseretely and O. I. Smirnova, J. Therm. Analysis 38, 1189 (1992).
G. I. Tsereteli, T. V. Belopolskaya, and T. N. Melnik, Biofizika 42 (1), 68 (1997).
G. I. Tsereteli, T. V. Belopolskaya, N. A. Grunina, et al., J. Therm. Anal. Calorim. 62, 89 (2000).
G. I. Tsereteli, T. V. Belopolskaya, and N. A. Grunina, J. Therm. Anal. Calorim. 92, 711 (2008).
G. I. Tsereteli, T. V. Belopolskaya, N. A. Grunina, et al., in Starch and Starch Containing Origins: Structure, Properties and New Technologies, Ed. by V. P. Yuryev, A. Cesaro, and W. Bergthaller (Nova Science Publ., New York, 2002), pp. 99–109.
Water Relationships in Foods, Ed. by H. Levine and L. Slade (Plenum Press, New York, 1991).
P. G. Debenedetti and H. E. Stanley, Physics Today 41, 40 (2003).
H. D. Goff, in Starch in Food: Structure, Function and Applications, Ed. by A.-C. Eliasson (Woodhead Publ. Ltd., Cambridge, 2004), pp. 425–427.
J. M. V. Blanshard, in Starch: Properties and Potential, Ed. by T. Gallard (Chicester, Wiley, 1987), pp. 16–54.
P. J. Jenkins and A. M. Donald, Carbohydr. Res. 308, 133 (1998).
I. D. Evans and D. R. Haisman, Starch 34, 224 (1982).
H. Liu and J. Lelievre, Carbohydr. Res. 219, 23 (1991).
H. Liu and J. Lelievre, Carbohydr. Polym. 17, 145 (1992).
H. Liu, J. Lelievre, and W. Ayoungchee, Carbohydr. Res. 210, 79 (1991).
Author information
Authors and Affiliations
Corresponding author
Additional information
Original Russian Text © T.V. Belopolskaya, G.I. Tsereteli, N.A. Grunina, O.I. Smirnova, 2017, published in Biofizika, 2017, Vol. 62, No. 5, pp. 852–861.
Rights and permissions
About this article
Cite this article
Belopolskaya, T.V., Tsereteli, G.I., Grunina, N.A. et al. Transformation of water clusters in wet starch under changing environmental conditions. BIOPHYSICS 62, 696–704 (2017). https://doi.org/10.1134/S0006350917050049
Received:
Published:
Issue Date:
DOI: https://doi.org/10.1134/S0006350917050049