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T1−T2 NMR correlation studies of high-pressure-processed starch and potato tissue

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Abstract

Two-dimensionalT 1−T 2 correlation spectroscopy is used to monitor the effect of high-pressure and microwave processing on the microscopic water distribution and starch chain dynamics in water-saturated packed beds of native A and B type starches. B type starches are shown to be more resistant to pressure treatment than A type starches. High-pressure-induced A type starch gels are also shown to be radically different from the corresponding thermally induced gel. Although the cell walls of raw potato are resistant to high-pressure damage, the tonoplast and plasmalemma membranes are disrupted by high pressure.

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Authors and Affiliations

  1. Institute of Food Research, Norwich Research Park, Colney, NR4 7UA, Norwich, UK

    B. Hills, A. Costa, N. Marigheto & K. Wright

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  1. B. Hills
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  2. A. Costa
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  3. N. Marigheto
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  4. K. Wright
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Hills, B., Costa, A., Marigheto, N. et al. T1−T2 NMR correlation studies of high-pressure-processed starch and potato tissue. Appl. Magn. Reson. 28, 13–27 (2005). https://doi.org/10.1007/BF03166990

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  • DOI: https://doi.org/10.1007/BF03166990

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