title: Analysis of the retrogradation of low starch concentration gels using differential scanning calorimetry, rheology, and nuclear magnetic resonance spectroscopy.
abstract: The retrogradation of 5, 10, 15, and 25% corn starch gels was measured using differential scanning calorimetry (DSC), rheology, and an array of NMR spectroscopy techniques. During the initial (<24 h) stage of retrogradation, an increase in G' corresponding to an increase in the number of solid protons participating in cross-relaxation (M(B)(0) was observed for all four concentrations studied. During the latter (>24 h) stage of retrogradation, amylopectin recrystallization becomes the dominant process as measured by an increase in deltaH(r) for the 25% starch gel, which corresponded to a further increase in. A decrease in the molecular mobility of the liquid component was observed by decreases in (17)O T(2), (1)H D(0), and T(2A). The value for T(2B) (the solid transverse relaxation time) did not change with concentration or time indicating that the mobility of the solid component does not change over time despite the conversion of the highly mobile starch fraction to the less mobile solid state during retrogradation.
authors.affiliation: General Mills, 9000 Plymouth Avenue North, Minneapolis, Minnesota, USA.
authors.forename: Kenneth S
authors.initials: KS
authors.lastname: Lewen
authors.forename: Teri
authors.initials: T
authors.lastname: Paeschke
authors.forename: Joshua
authors.initials: J
authors.lastname: Reid
authors.forename: Paul
authors.initials: P
authors.lastname: Molitor
authors.forename: Shelly J
authors.initials: SJ
authors.lastname: Schmidt
mesh_terms: D000687:Amylopectin / Q000737:chemistry; D002152:Calorimetry, Differential Scanning; D003460:Crystallization; D005782:Gels / Q000737:chemistry*; D009682:Magnetic Resonance Spectroscopy; D012212:Rheology; D013213:Starch / Q000032:analysis* / Q000737:chemistry; D013816:Thermodynamics; D003313:Zea mays / Q000737:chemistry*
chemical_list: D005782:Gels; D013213:Starch; D000687:Amylopectin