Nuclear magnetic relaxation studies of the hydration properties of potato starch and beef heart surimi analogs in relation to functionality in foods
Yakubu, Phillip Iordoo
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https://hdl.handle.net/2142/21274
Description
Title
Nuclear magnetic relaxation studies of the hydration properties of potato starch and beef heart surimi analogs in relation to functionality in foods
Author(s)
Yakubu, Phillip Iordoo
Issue Date
1994
Doctoral Committee Chair(s)
Wei, Lun-Shin
Department of Study
Food Science and Human Nutrition
Discipline
Food Science
Degree Granting Institution
University of Illinois at Urbana-Champaign
Degree Name
Ph.D.
Degree Level
Dissertation
Keyword(s)
Agriculture, Food Science and Technology
Health Sciences, Nutrition
Language
eng
Abstract
The hydration properties of native and heat processed potato and cereal starches were determined by combining results obtained by oxygen-17, deuterium and proton nuclear magnetic resonance (NMR) techniques. Several waxy and mealy potato cultivars were selected for these studies: LaSoda and Pontiac (waxy) and Russet Burbank and Norchip (mealy). Potato starch was employed as model systems for novel food formulations such as beef heart surimi (BHS) analogs, BHS-potato and BHS-cereal starch mixtures.
It was found that potato starch granules bind or trap as much as 34% water (w/w) within the granule structure, which is only in slow exchange with bulk water in a starch suspension. On the other hand, cereal starches, such as wheat and corn starches were found to retain only water populations that are in fast exchange (on the deuterium NMR time scale) with bulk water. Therefore, one expects that potato starch granules would increase the stability properties and shelf-life of the foods in which they are utilized as an ingredient. These results suggest that fresh and freeze-dried powdered BHS have potential for utilization in food products as nutritive functional ingredients with increased stability and shelf-life.
The $\sp1$H and $\sp2$H NMR results showed that the major contributing factor to texture, waxiness and mealiness of potatoes is the solid potato matrix, especially the starch components and cell wall materials. Waxy potato cultivars and starches have higher ability to bind or trap more water than mealy potato cultivars. Potato starch is preferred over wheat or corn starch as a functional ingredient for improving and increasing the stability, rigidity and firmness of surimi gels, partly because potato starch has the ability to bind or trap water within its granule structure. The large number of NMR results obtained for a variety of starches and food formulations that include starches indicate the usefulness of NMR techniques for studying food formulations in relation to functionality and food process engineering.
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