Deep-freezing of potato starch.
Samples of oven-dried, air-dried, and moisturised potato starch (5, 13, and 24% w/w moisture content, respectively) were frozen in liquid nitrogen. Samples after thawing were studied by means of cross-polarised light beam microscope (CLBM), Fourier Transformation Infrared Spectroscope (FT-IR), powder X-ray diffractometer, and non-contact Atomic Force Microscope (nc-AFM). Rapid deep-freezing followed by thawing produced changes on the granule surface. They were accompanied by internal alteration manifested by FT-IR spectra and powder X-ray diffractograms. The results depended on the water content in the sample. Deep-freezing of moistened starch resulted in increased crystallinity of granules. It had minor effect on the granule aqueous solubility and characteristics of gelation.
Szymońska
J
J
Department of Chemistry, Agriculture University, Kraków, Poland.
Krok
F
F
Tomasik
P
P
D003460:Crystallization; D005615:Freezing; D018625:Microscopy, Atomic Force; D008859:Microscopy, Polarization; D011198:Solanum tuberosum / Q000737:chemistry* / Q000648:ultrastructure; D017550:Spectroscopy, Fourier Transform Infrared; D013213:Starch / Q000737:chemistry*; D014867:Water / Q000737:chemistry; D014961:X-Ray Diffraction
D014867:Water; D013213:Starch