Skip to main content
SpringerLink
Log in

Water binding analysis of fat-water emulsions

  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

Abstract

Low-field NMR was used for analysis of water binding in fat-in-water emulsions. Bovine fat was used and native potato starch was used as an emulsifying agent. Starch can be applied as an emulsifying agent although the starch content should not be lower than 0.17 g/g of water at fat concentrations in water amounting to 25%. Interactions of bovine fat with chains of starch exceeded the actions of water molecules with the polymer, leading to advantageous conformation changes. Bovine fat restricts the unfavourable influence of starch retrogradation. This, in turn, leads to a slowing of the syneresis process.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Baranowska HM, Rezler R, Poliszko S. Temperature changes of the mechanical and dynamic parameters in the systems water-fat-starch systems. Acta Agrophys. 2: 249–255 (2004)

    Google Scholar 

  2. Rezler R, Baranowska HM. Utilisation of starch preparations in sausage production -Rheological properties and water binding. Fleischwirtschaft Int. 23: 65–69 (2008)

    Google Scholar 

  3. Micklander E, Bertram HC, Marno H, Bak LS, Andersen HJ, Engelsen SB, Norgaard L. Early post-mortem discrimination of water-holding capacity in pig longissimus muscle using new ultrasound method. LWT-Food Sci. Technol. 38: 437–445 (2005)

    Article  CAS  Google Scholar 

  4. Pedersen HT, Berg H, Lundby F, Engelsen SB. The multivariate advantage in fat determination in meat by bench-top NMR. Innov. Food Sci. Emerg. 2: 87–94 (2001)

    Article  Google Scholar 

  5. Goetz J, Koehler P. Study of the thermal denaturation of selected proteins of whey and egg by low resolution NMR. LWT-Food Sci. Technol. 38: 501–512 (2005)

    Article  CAS  Google Scholar 

  6. Brennan CS, Suter M, Luethi T, Matia-Merino L, Qvortrup J. The relationship between wheat flour and starch pasting properties and starch hydrolysis: Effect of non-starch polysaccharides in a starch gel system. Starch-Starke 60: 23–33 (2008)

    Article  CAS  Google Scholar 

  7. Ruiz-Rodriguez PE, Meshulam D, Lesmes U. Characterization of pickering O/W emulsions stabilized by silica nanoparticles and their responsiveness to in vitro digestion conditions. Food Biophys. 9: 406–415 (2014)

    Article  Google Scholar 

  8. Baranowska HM, Rezler R. Emulsions stabilized using potato starch. Food Sci. Biotechnol. 24: 1187–1191 (2015)

    Article  CAS  Google Scholar 

  9. Baranowska HM. Characterisation of starch gels determined by the method of low-field nuclear magnetic resonance. Poznañ: Poznan University of Life Sciences Press, Poznañ, Poland. p. 34. (2012)

    Google Scholar 

  10. Fukushima E, Roader SBW. Experimental pulse NMR. A nuts and bolts approach. Addison-Wesley Publishing Company, London, UK. p.169 (1981)

    Google Scholar 

  11. Wêglarz WP, Harañczyk H. Two-dimensional analysis of the nuclear relaxation function in the time domain: The program CracSpin. J. Phys. D Appl. Phys. 33: 1909–1920 (2000)

    Article  Google Scholar 

  12. Carr HY, Purcell EM. Effects of diffusion on free precession in nuclear magnetic resonance experiments. Phys. Rev. 94: 630–638 (1954)

    Article  CAS  Google Scholar 

  13. Meiboom S, Gill D. Modified spin-echo method for measuring nuclear relaxation times. Rev. Sci. Instrum. 29: 688–691 (1958)

    Article  CAS  Google Scholar 

  14. Baranowska H.M. Water molecular properties in forcemeats and finely ground sausages containing plant fat. Food Biophys. 6: 133–137 (2011)

    Article  Google Scholar 

  15. Bertram HC, Donstrup S, Karlsson AH, Andersen HJ. Continous distribution analysis of T2 relaxation in meat an approach in the determination of waterholding capacity. Meat Sci. 60: 279–285 (2002)

    Article  Google Scholar 

  16. Herrera ML, MCann JI, Ferrero C, Haigiwara T, Zaritzky NE, Hartel RW. Thermal, mechanical, and molecular relaxation properties of frozen sucrose and fructose solutions containing hydrocolloids. Food Biophys. 2: 20–28 (2007)

    Article  Google Scholar 

  17. Stadnik J, Dolatowski ZJ, Baranowska HM. Effect of ultrasound treatment on water holding properties and microstructure of beef(m. semimembranosus) during ageing, LWT-Food Sci. Technol. 41: 2151–2158 (2008)

    Article  CAS  Google Scholar 

  18. Bertram HC, Wu Z, van der Berg, Andersen FHJ. NMR relaxometry and differential scanning calorimetry during meat cooking. Meat Sci. 74: 684–689 (2006)

    Article  CAS  Google Scholar 

  19. Baranowska HM, Sikora M, Krystyjan M, Tomasik P. Evaluation of the timedependent stability of starch-hydrocolloid binary gels involving NMR relaxation time measurements. J. Food Eng. 109: 685–690 (2012)

    Article  CAS  Google Scholar 

  20. Belton PS. NMR and the mobility of water in polysaccharide gels. Int. J. Biol. Macromol. 21: 81–88 (1997)

    Article  CAS  Google Scholar 

  21. Sorland GH, Larsen PM, Lundby F, Rudi A-P, Guiheneuf T. Determination of total fat and moisture content in meat using low field NMR. Meat Sci. 66: 543–550 (2004)

    Article  Google Scholar 

  22. Gajewska-Szczerbal H, Baranowska HM. Water holding properties in pork longissimus dorsi muscle due to two different injection techniques. Fleischwirtschaft Int. 25: 56–59 (2010)

    Google Scholar 

  23. Baranowska HM, Rezler R, Poliszko S. Starch-water-fat blend properties investigated by dynamical-mechanical-thermal analysis (DMTA) and nuclear magnetic resonance (NMR) techniques. pp. 157–164. In: Starch Progress in structural studies, modifications and applications. P. Tomasik, V. P. Yuryev, E. Bertoft (Eds.). Polish Society of Food Technologists, Kraków, Poland (2004)

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Physics, University of Life Sciences in Poznañ, Wojska Polskiego 38/42 Street, 60-637, Poznañ, Poland

    Hanna Maria Baranowska & Ryszard Rezler

Authors
  1. Hanna Maria Baranowska
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Ryszard Rezler
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Hanna Maria Baranowska.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Baranowska, H.M., Rezler, R. Water binding analysis of fat-water emulsions. Food Sci Biotechnol 24, 1921–1925 (2015). https://doi.org/10.1007/s10068-015-0253-2

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-015-0253-2

Keywords

Search

Navigation