1
|
Xu J, Blennow A, Li X, Chen L, Liu X. Gelatinization dynamics of starch in dependence of its lamellar structure, crystalline polymorphs and amylose content. Carbohydr Polym 2019; 229:115481. [PMID: 31826407 DOI: 10.1016/j.carbpol.2019.115481] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2019] [Revised: 10/09/2019] [Accepted: 10/14/2019] [Indexed: 12/15/2022]
Abstract
Structural dynamics of starch granules selected for different amylose content and crystalline type were analysed in excess water upon heating observed in-situ using SAXS and WAXS. The results showed that NMS and MBS exhibited higher degree of lamellar order than HAM. The peak width at half-maximum (FWHM) of HAM and NMS increased with temperature, demonstrating a gradual radial swelling of the lamellae during gelatinization. For NMS and HAM FWHM increased, suggesting that the dynamics of lamellar thicknesses of these starches were increased during hydrothermal compression exerted by the amorphous lamella. The decrease in FWHM found for MBS indicates that these lamellae were very vulnerable for dissolution. The changes in SAXS peak areas found for NMS and MBS were different from the areas of HAM indicating that A-type starch, as compared to B-type starch, possesses higher degree of lamellae ordering. Our data are potentially useful in starch-based materials processing.
Collapse
Affiliation(s)
- Jinchuan Xu
- School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou, 510640, China; Department of Plant and Environmental Sciences, University of Copenhagen, Copenhagen, 1871, Denmark
| | - Andreas Blennow
- Department of Plant and Environmental Sciences, University of Copenhagen, Copenhagen, 1871, Denmark
| | - Xiaoxi Li
- School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou, 510640, China
| | - Ling Chen
- School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou, 510640, China
| | - Xingxun Liu
- Lab of food soft matter structure and advanced manufacturing, College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, 210023, China.
| |
Collapse
|
2
|
|
3
|
Roblin P, Potocki-Véronèse G, Guieysse D, Guerin F, Axelos M, Perez J, Buleon A. SAXS Conformational Tracking of Amylose Synthesized by Amylosucrases. Biomacromolecules 2012. [DOI: 10.1021/bm301651y] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- P. Roblin
- Synchrotron SOLEIL, L’orme des merisiers, Saint Aubin, BP
48, 91192 Gif sur
Yvette Cedex, France
- INRA, UR1268 Biopolymères
Interactions Assemblages, F-44300 Nantes, France
| | - G. Potocki-Véronèse
- Université de Toulouse, INSA, UPS, INP, LISBP, 135 Avenue de Rangueil,
F-31077 Toulouse, France
- CNRS, UMR5504, F-31400 Toulouse, France
- INRA, UMR792, Ingénierie des Systèmes Biologiques et des
Procédés, F-31400 Toulouse, France
| | - D. Guieysse
- Université de Toulouse, INSA, UPS, INP, LISBP, 135 Avenue de Rangueil,
F-31077 Toulouse, France
- CNRS, UMR5504, F-31400 Toulouse, France
- INRA, UMR792, Ingénierie des Systèmes Biologiques et des
Procédés, F-31400 Toulouse, France
| | - F. Guerin
- Université de Toulouse, INSA, UPS, INP, LISBP, 135 Avenue de Rangueil,
F-31077 Toulouse, France
- CNRS, UMR5504, F-31400 Toulouse, France
- INRA, UMR792, Ingénierie des Systèmes Biologiques et des
Procédés, F-31400 Toulouse, France
| | - M.A.V. Axelos
- INRA, UR1268 Biopolymères
Interactions Assemblages, F-44300 Nantes, France
| | - J. Perez
- Synchrotron SOLEIL, L’orme des merisiers, Saint Aubin, BP
48, 91192 Gif sur
Yvette Cedex, France
| | - A. Buleon
- INRA, UR1268 Biopolymères
Interactions Assemblages, F-44300 Nantes, France
| |
Collapse
|
4
|
Wani AA, Singh P, Shah MA, Schweiggert-Weisz U, Gul K, Wani IA. Rice Starch Diversity: Effects on Structural, Morphological, Thermal, and Physicochemical Properties-A Review. Compr Rev Food Sci Food Saf 2012. [DOI: 10.1111/j.1541-4337.2012.00193.x] [Citation(s) in RCA: 320] [Impact Index Per Article: 26.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
5
|
Xu J, Zhao W, Ning Y, Jin Z, Xu B, Xu X. Comparative study of spring dextrin impact on amylose retrogradation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:4970-4976. [PMID: 22536814 DOI: 10.1021/jf2052477] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The effects of spring dextrin on amylose recrystallization were investigated by wide-angle X-ray diffraction (WXRD) and differential scanning calorimetry (DSC). Recrystallinity of amylose was reduced in terms of adding SD(7), SD(9), or SD(11). Alternatively, SD(3) or SD(5) accelerated the degree of crystallinity. DSC data were analyzed using the Avrami equation and confirmed the results of WXRD. Finally, molecular dynamic simulation was adapted to predict the behavior of polymers in water, and the results showed that the small spring dextrins disturbed amylose retrogradation by inhibiting or altering amylose-amylose interaction.
Collapse
Affiliation(s)
- Jin Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, People's Republic of China
| | | | | | | | | | | |
Collapse
|
6
|
Doutch J, Bason M, Franceschini F, James K, Clowes D, Gilbert EP. Structural changes during starch pasting using simultaneous Rapid Visco Analysis and small-angle neutron scattering. Carbohydr Polym 2012. [DOI: 10.1016/j.carbpol.2012.01.066] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
7
|
Blazek J, Gilbert EP. Application of small-angle X-ray and neutron scattering techniques to the characterisation of starch structure: A review. Carbohydr Polym 2011. [DOI: 10.1016/j.carbpol.2011.02.041] [Citation(s) in RCA: 253] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
8
|
Mimura M, Urakawa H, Kajiwara K, Kitamura S, Takeo K. Gelation and its relevance to the function of polysaccharides. ACTA ACUST UNITED AC 2011. [DOI: 10.1002/masy.19950990107] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
|
9
|
Doublier JL, Llamas G, Choplin L. Amylose gelation in low-concentration conditions. ACTA ACUST UNITED AC 2011. [DOI: 10.1002/masy.19900390115] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
|
10
|
Putseys J, Gommes C, Van Puyvelde P, Delcour J, Goderis B. In situ SAXS under shear unveils the gelation of aqueous starch suspensions and the impact of added amylose–lipid complexes. Carbohydr Polym 2011. [DOI: 10.1016/j.carbpol.2011.01.003] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
11
|
Shrinivas P, Kasapis S. Unexpected Phase Behavior of Amylose in a High Solids Environment. Biomacromolecules 2010; 11:421-9. [DOI: 10.1021/bm9011562] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Preeti Shrinivas
- Department of Chemistry, National University of Singapore, Block S8, Level 5, Science Drive 3, Singapore 117543, and School of Applied Sciences, RMIT University, City Campus, Melbourne, Vic 3001, Australia
| | - Stefan Kasapis
- Department of Chemistry, National University of Singapore, Block S8, Level 5, Science Drive 3, Singapore 117543, and School of Applied Sciences, RMIT University, City Campus, Melbourne, Vic 3001, Australia
| |
Collapse
|
12
|
Appelqvist IAM, Debet MRM. Starch‐biopolymer interactions—a review. FOOD REVIEWS INTERNATIONAL 2009. [DOI: 10.1080/87559129709541105] [Citation(s) in RCA: 93] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
13
|
RAYAS-DUARTE P, FRANCISCO C, PAYTON M, BELLMER D, CARVER B, HUANG W. ALKALINE NOODLES AND FLOUR/GEL PROPERTIES OF HARD RED AND WHITE WINTER WHEAT. J FOOD QUALITY 2009. [DOI: 10.1111/j.1745-4557.2009.00272.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
|
14
|
Heineck ME, Cardoso MB, Giacomelli FC, da Silveira NP. Evidences of amylose coil-to-helix transition in stored dilute solutions. POLYMER 2008. [DOI: 10.1016/j.polymer.2008.07.062] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
15
|
Lopez-Rubio A, Flanagan BM, Shrestha AK, Gidley MJ, Gilbert EP. Molecular Rearrangement Of Starch During In Vitro Digestion: Toward A Better Understanding Of Enzyme Resistant Starch Formation In Processed Starches. Biomacromolecules 2008; 9:1951-8. [DOI: 10.1021/bm800213h] [Citation(s) in RCA: 177] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Amparo Lopez-Rubio
- Bragg Institute, Australian Nuclear Science and Technology Organisation, PMB 1, Menai, NSW 2234, Australia, Centre for Nutrition and Food Sciences, University of Queensland, St Lucia, QLD 4072, Australia, and Commonwealth Scientific and Industrial Research Organisation, Food Futures National Research Flagship, Riverside Corporate Park, North Ryde, NSW, Australia
| | - Bernadine M. Flanagan
- Bragg Institute, Australian Nuclear Science and Technology Organisation, PMB 1, Menai, NSW 2234, Australia, Centre for Nutrition and Food Sciences, University of Queensland, St Lucia, QLD 4072, Australia, and Commonwealth Scientific and Industrial Research Organisation, Food Futures National Research Flagship, Riverside Corporate Park, North Ryde, NSW, Australia
| | - Ashok K. Shrestha
- Bragg Institute, Australian Nuclear Science and Technology Organisation, PMB 1, Menai, NSW 2234, Australia, Centre for Nutrition and Food Sciences, University of Queensland, St Lucia, QLD 4072, Australia, and Commonwealth Scientific and Industrial Research Organisation, Food Futures National Research Flagship, Riverside Corporate Park, North Ryde, NSW, Australia
| | - Michael J. Gidley
- Bragg Institute, Australian Nuclear Science and Technology Organisation, PMB 1, Menai, NSW 2234, Australia, Centre for Nutrition and Food Sciences, University of Queensland, St Lucia, QLD 4072, Australia, and Commonwealth Scientific and Industrial Research Organisation, Food Futures National Research Flagship, Riverside Corporate Park, North Ryde, NSW, Australia
| | - Elliot P. Gilbert
- Bragg Institute, Australian Nuclear Science and Technology Organisation, PMB 1, Menai, NSW 2234, Australia, Centre for Nutrition and Food Sciences, University of Queensland, St Lucia, QLD 4072, Australia, and Commonwealth Scientific and Industrial Research Organisation, Food Futures National Research Flagship, Riverside Corporate Park, North Ryde, NSW, Australia
| |
Collapse
|
16
|
Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications—A review. Food Hydrocoll 2007. [DOI: 10.1016/j.foodhyd.2006.02.006] [Citation(s) in RCA: 702] [Impact Index Per Article: 41.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
17
|
Putaux JL, Buléon A, Chanzy H. Network Formation in Dilute Amylose and Amylopectin Studied by TEM. Macromolecules 2000. [DOI: 10.1021/ma000242j] [Citation(s) in RCA: 75] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
18
|
Chatakanonda P, Varavinit S, Chinachoti P. Relationship of Gelatinization and Recrystallization of Cross-Linked Rice to Glass Transition Temperature. Cereal Chem 2000. [DOI: 10.1094/cchem.2000.77.3.315] [Citation(s) in RCA: 38] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - Saiyavit Varavinit
- Food Science Department, University of Massachusett, Amherst, MA 01003
- Current address: Department of Biotechnology, Mahidol University, Rama Rd., Bangkok, 10400 Thailand
| | - Pavinee Chinachoti
- Food Science Department, University of Massachusett, Amherst, MA 01003
- Corresponding author. E-mail: Phone: 413/545-1025. Fax: 413/545-1262
| |
Collapse
|
19
|
Klucinec JD, Thompson DB. Amylose and Amylopectin Interact in Retrogradation of Dispersed High-Amylose Starches. Cereal Chem 1999. [DOI: 10.1094/cchem.1999.76.2.282] [Citation(s) in RCA: 95] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Jeffrey D. Klucinec
- Department of Food Science, The Pennsylvania State University, University Park
| | - Donald B. Thompson
- Department of Food Science, The Pennsylvania State University, University Park
- Corresponding author. 111 Borland Laboratory, Department of Food Science, The Pennsylvania State University, University Park 16802. Phone: 814/863-2950; Fax: 814/863-6132; E-mail:
| |
Collapse
|
20
|
Mizuno A, Mitsuiki M, Motoki M. Effect of Crystallinity on the Glass Transition Temperature of Starch. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 1998; 46:98-103. [PMID: 10554202 DOI: 10.1021/jf970612b] [Citation(s) in RCA: 50] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
The glass transition temperature (T(g)) of potato and wheat starches, stored for several periods after gelatinization, was measured by differential scanning calorimetry (DSC), and the relative crystallinity of the starches was measured by X-ray diffractometry. T(g) of stored starches was higher than that of starches without storage, and the T(g) increment of starches gelatinized at 120 degrees C was higher than that of starches gelatinized at 60 degrees C. The water content at which the glass transition of a starch occurs at 25 degrees C was estimated from DSC data, and it increased linearly with relative crystallinity in two groups that differed in the gelatinization method. These results also showed the quantitative relationship between T(g) and retrogradation. In addition, these results suggested that the glass transition of starch could be interpreted in the same way as the glass transition of cross-linked synthetic polymers.
Collapse
Affiliation(s)
- A Mizuno
- Food Research and Development Laboratories, Ajinomoto Company Inc., 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki-shi 210, Japan
| | | | | |
Collapse
|
21
|
Fisher DK, Thompson DB. Retrogradation of Maize Starch After Thermal Treatment Within and Above the Gelatinization Temperature Range. Cereal Chem 1997. [DOI: 10.1094/cchem.1997.74.3.344] [Citation(s) in RCA: 57] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Dane K. Fisher
- Department of Food Science, Penn State University, 111 Borland Laboratory, University Park, PA 16802
| | - Donald B. Thompson
- Department of Food Science, Penn State University, 111 Borland Laboratory, University Park, PA 16802
- Corresponding author. 814/863-2950. Fax: 814/863-6132. E-mail:
| |
Collapse
|
22
|
Slade L, Levine H. Glass transitions and water-food structure interactions. ADVANCES IN FOOD AND NUTRITION RESEARCH 1995; 38:103-269. [PMID: 15918292 DOI: 10.1016/s1043-4526(08)60084-4] [Citation(s) in RCA: 145] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/02/2023]
Affiliation(s)
- L Slade
- Nabisco, Fundamental Science Group, East Hanover, New Jersey 07936, USA
| | | |
Collapse
|
23
|
Slade L, Levine H. Water and the glass transition — Dependence of the glass transition on composition and chemical structure: Special implications for flour functionality in cookie baking. J FOOD ENG 1995. [DOI: 10.1016/0260-8774(95)90766-5] [Citation(s) in RCA: 89] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
24
|
|
25
|
Biliaderis CG, Prokopowich DJ. Effect of polyhydroxy compounds on structure formation in waxy maize starch gels: a calorimetric study. Carbohydr Polym 1994. [DOI: 10.1016/0144-8617(94)90102-3] [Citation(s) in RCA: 40] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
26
|
|
27
|
Wu JY, Eads TM. Evolution of polymer mobility during ageing of gelatinized waxy maize starch: a magnetization transfer 1H NMR study. Carbohydr Polym 1993. [DOI: 10.1016/0144-8617(93)90032-y] [Citation(s) in RCA: 28] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
28
|
|
29
|
|
30
|
Slade L, Levine H. A food polymer science approach to structure-property relationships in aqueous food systems: non-equilibrium behavior of carbohydrate-water systems. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 1991; 302:29-101. [PMID: 1746335 DOI: 10.1007/978-1-4899-0664-9_3] [Citation(s) in RCA: 88] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Descriptions of the functional significance of carbohydrates based on the familiar equilibrium thermodynamics of very dilute solutions fail for pragmatical time scales and conditions, which are far from equilibrium. This is not too surprising, since limiting partial-molar properties reflect the independent behavior of solute in the limit of infinite dilution where free volume is maximum at a given temperature, while Tg'-Wg' properties reflect the cooperative behavior of solute-plasticizer blends at the limiting minimum value of free volume to observe relaxation within experimental time scales. Carbohydrate-water systems, with well-characterized structure and MW above and below the entanglement limit, provide a unique framework for the investigation of non-equilibrium behavior. Thermal analysis by DSC reveals the central role of water as a plasticizer for carbohydrates and of the glass transition as a physicochemical parameter that governs their properties, processing, and stability. A classical polymer science approach is used to study structure-property relationships of carbohydrates as water-compatible food polymers, which are treated as homologous systems of polymers, oligomers, and monomers with their plasticizers and solvents. Mechanical relaxation behavior is described by a "transformation map" of the critical variables of moisture content, temperature, and time. The glass curve is a reference contour, which represents the limiting isogram for free volume, local viscosity, relaxation rates, and rotational and translational mobility. Map domains are discussed as aspects of "water dynamics," to dispel the myth of "bound water," and "glass dynamics," to relate to macroscopic structure and collapse phenomena. A particular glass with invariant composition and Tg (prepared by freeze-concentration) is identified as a pivotal and practical reference state. The Tg observed during DSC analysis is often an effective Tg, resulting from instantaneous relative relaxation rates and non-uniform distribution of total sample moisture. Non-equilibrium melting, annealing, and gelation/recrystallization of kinetically metastable, partially crystalline carbohydrate systems exhibit non-Arrhenius kinetics which depend on the magnitude of delta T above the appropriate Tg, as defined by WLF relaxation transformations. Thermally reversible aqueous gels (crystallized from an under-cooled, rubbery melt) are described by a "fringed micelle" structural model for a three-dimensional polymer network, composed of microcrystalline junction zones crosslinking plasticized amorphous regions of flexible-coiled, entangled chain segments.
Collapse
Affiliation(s)
- L Slade
- Nabisco Brands, Inc., Fundamental Science Group, East Hanover, New Jersey 07936-1944
| | | |
Collapse
|
31
|
Slade L, Levine H. Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety. Crit Rev Food Sci Nutr 1991; 30:115-360. [PMID: 1854434 DOI: 10.1080/10408399109527543] [Citation(s) in RCA: 823] [Impact Index Per Article: 24.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
Water, the most abundant constituent of natural foods, is a ubiquitous plasticizer of most natural and fabricated food ingredients and products. Many of the new concepts and developments in modern food science and technology revolve around the role of water, and its manipulation, in food manufacturing, processing, and preservation. This article reviews the effects of water, as a near-universal solvent and plasticizer, on the behavior of polymeric (as well as oligomeric and monomeric) food materials and systems, with emphasis on the impact of water content (in terms of increasing system mobility and eventual water "availability") on food quality, safety, stability, and technological performance. This review describes a new perspective on moisture management, an old and established discipline now evolving to a theoretical basis of fundamental structure-property principles from the field of synthetic polymer science, including the innovative concepts of "water dynamics" and "glass dynamics". These integrated concepts focus on the non-equilibrium nature of all "real world" food products and processes, and stress the importance to successful moisture management of the maintenance of food systems in kinetically metastable, dynamically constrained glassy states rather than equilibrium thermodynamic phases. The understanding derived from this "food polymer science" approach to water relationships in foods has led to new insights and advances beyond the limited applicability of traditional concepts involving water activity. This article is neither a conventional nor comprehensive review of water activity, but rather a critical overview that presents and discusses current, usable information on moisture management theory, research, and practice applicable to food systems covering the broadest ranges of moisture content and processing/storage temperature conditions.
Collapse
Affiliation(s)
- L Slade
- Nabisco Brands, Inc., Fundamental Science Group, East Hanover, New Jersey 07936-1944
| | | |
Collapse
|
32
|
|
33
|
Goodfellow BJ, Wilson RH. A fourier transform IR study of the gelation of amylose and amylopectin. Biopolymers 1990. [DOI: 10.1002/bip.360301304] [Citation(s) in RCA: 149] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
|
34
|
|
35
|
|