State of Water in Starch-Water Systems in the Gelatinization Temperature Range as Investigated using Dielectric Relaxation Spectroscopy
Open Access
- Author:
- Motwani, Tanuj
- Graduate Program:
- Food Science
- Degree:
- Doctor of Philosophy
- Document Type:
- Dissertation
- Date of Defense:
- August 21, 2009
- Committee Members:
- Ramaswamy C Anantheswaran, Dissertation Advisor/Co-Advisor
Ramaswamy C Anantheswaran, Committee Chair/Co-Chair
Dr John Floros, Committee Member
Dr Donald Thompson, Committee Member
Michael T Lanagan, Committee Member - Keywords:
- starch gelatinization
dielectric spectroscopy
relaxation time
relaxation strength - Abstract:
- Starch-water interactions occurring during gelatinization are critical for developing a mechanistic understanding of the gelatinization process. The overall goal of this project was to investigate the state of water in starch-water systems in the gelatinization temperature range using dielectric relaxation spectroscopy. In the first part of the project, the dielectric response of native wheat starch-water slurries was measured at seven different starch concentrations between 5-60% starch (w/w) in the frequency range of 200 MHz-20 GHz at 25°C. The deconvolution of the dielectric spectra using the Debye model revealed presence of up to three relaxation processes. The relaxation time range of what were considered to be the high, intermediate and low frequency relaxations were 4-9 ps, 20-25 ps and 230-620 ps, respectively. The high frequency relaxation was observed at all starch concentrations, while the intermediate and low frequency relaxation were only observed at starch concentrations of 10% and above, and 30% and above, respectively. The high frequency relaxation was attributed to bulk water, while the intermediate and low frequency relaxations were attributed to rotationally restrained water molecules present in the starch-water system. To investigate the state of water in the gelatinization temperature range, the dielectric response, gelatinization enthalpy and water absorption by 10%, 30% or 50% starch slurries were measured after heating the slurries to different end temperatures between 40-90°C for 30 min. The high frequency relaxation time for 10% starch slurry dropped significantly (P<0.001) upon heating up to 60°C. For 30% and 50% starch slurries, high frequency relaxation times were not significantly influenced (P>0.159) by heating up to 80°C. The intermediate and low frequency relaxation times were not significantly influenced (P>0.712) by heating for all starch concentrations. Also, the amount of water associated with the three relaxations was not significantly influenced by heating (P >0.187). The water absorption results indicated that highest water uptake was achieved in the 10% starch slurry. The endothermic peak associated with gelatinization either vanished or was diminished after heating the slurries to 60°C and above, suggesting that native granular order was not necessary for the existence of the three separate states of water. In the second part of the project, the dielectric response of starch-water systems was investigated in the presence or absence of glucose or maltose. Dielectric response of 10% starch + 10% sugar, 10% starch + 20% sugar or 10% starch + 30% sugar slurries was measured in the frequency range of 200 MHz-20 GHz after heating the slurries to different end temperatures between 25-90°C for 30 min. The dielectric spectra of the slurries could be deconvoluted to obtain up to three Debye-type relaxations. The relaxation time range of high, intermediate and low frequency relaxations were 4-7 ps, 17-26 ps and 175-335 ps, respectively, at 25°C. The high frequency relaxation was the dominant relaxation in slurries containing 10% sugar, and the intermediate frequency relaxation was the dominant relaxation in slurries containing 30% sugar at 25°C. The high frequency relaxation time decreased upon heating up to 60°C but was not significantly influenced (P>0.102) by the concentration or the type of sugar. Intermediate and low frequency relaxation times were not significantly influenced (P>0.419) by heating or sugar type. The relative strengths of the intermediate frequency relaxation dropped while that of high frequency relaxation increased upon heating up to 50°C. The relative strength of low frequency relaxation (P>0.561) was not influenced by heating. The static dielectric constant decreased upon heating but was not influenced by the type of sugar or solids in the slurry. This indicated that the water molecules present in the system were the major contributors to the polarization observed. At the same concentration of solids, conductivity of the sugar containing slurries was lower than that of the non-sugar-containing starch slurries, which suggested that conductivity was mostly associated with starch. Glucose or maltose did not exert any differential effect on the swelling behavior or dielectric relaxation parameters of starch-water-sugar slurries. This project presents novel insights into the starch-water interactions occurring in the gelatinization temperature range. The results of this project can be used to develop a dielectric relaxation based technique to monitor water mobility during industrial processing of starch-based foods. Dielectric response was not unique to any of the solids used in the study suggesting that dielectric spectroscopy could be used for monitoring state of water in food systems containing different types of solids. Also, the dielectric relaxation parameters obtained in this study can be used to predict water mobility in simple food systems having water, sugar and starch as major components, and hence, can possibly be used to estimate shelf life of food products.