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Article

DMA Study of the Molecular Structure of Porcine Fat in-Water Emulsions Stabilised by Potato Starch

Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznań, Poland
Academic Editor: Jesus Simal-Gandara
Int. J. Mol. Sci. 2021, 22(14), 7276; https://0-doi-org.brum.beds.ac.uk/10.3390/ijms22147276
Received: 17 May 2021 / Revised: 25 June 2021 / Accepted: 1 July 2021 / Published: 6 July 2021
(This article belongs to the Section Materials Science)
The aim of the study was to determine how the molecular structure of porcine fat-in-water type emulsions stabilised with potato starch affected their rheomechanical properties. Dynamic mechanical analysis (DMA) and instrumental analysis of the texture were the method used in experiments. Starch gels with concentrations corresponding to the water starch concentration of the examined emulsions were used as control systems. The analysis of the starch and starch–fat systems showed that the values characterising their rheomechanical and textural properties reflected the spatial reaction of the amylose matrix to dynamic mechanical interactions. Changes in their values resulted from conformational changes in the structure of segments and nodes of the lattice, conditioned by the concentration of starch and the presence of fat. As a result of these changes, starch–fat emulsions are distinguished by greater densities of network segments and nearly two times greater functionalities of nodes than starch gels. The instrumental analysis of the texture showed that the values of the texture parameters in the starch gels were greater than in the starch–fat emulsions. The high values of the correlation coefficients (R~0.9) between the texture determinants and the rheological parameters proved that there was a strong correlation between the textural properties of the tested systems and their rheomechanical properties. View Full-Text
Keywords: complex index; emulsion; porcine fat; potato starch; rheology complex index; emulsion; porcine fat; potato starch; rheology
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MDPI and ACS Style

Rezler, R. DMA Study of the Molecular Structure of Porcine Fat in-Water Emulsions Stabilised by Potato Starch. Int. J. Mol. Sci. 2021, 22, 7276. https://0-doi-org.brum.beds.ac.uk/10.3390/ijms22147276

AMA Style

Rezler R. DMA Study of the Molecular Structure of Porcine Fat in-Water Emulsions Stabilised by Potato Starch. International Journal of Molecular Sciences. 2021; 22(14):7276. https://0-doi-org.brum.beds.ac.uk/10.3390/ijms22147276

Chicago/Turabian Style

Rezler, Ryszard. 2021. "DMA Study of the Molecular Structure of Porcine Fat in-Water Emulsions Stabilised by Potato Starch" International Journal of Molecular Sciences 22, no. 14: 7276. https://0-doi-org.brum.beds.ac.uk/10.3390/ijms22147276

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