THE EFFECT OF AMYLOSE CONTENT ON THE MOLECULAR PROPERTIES OF WATER IN STARCH PASTES

The aim of the work was to analyse water activity in pastes of starches of different amylose content. Pasting characteristics of starch of different botanical origin, i.e. cereal (rice) and tuber (potato), were examined. In addition, the obtained pastes were subjected to low-field NMR studies. The use of these two methods was aimed at understanding different pasting characteristics of such starches. Contrary to common belief that amylose content is the main factor determining functional properties of starch, it was found that its effect is not direct. Starches of different amylose content, as well as the botanical origin, differ in numerous structural parameters that affect their physicochemical properties, resulting in series of preparations that may meet specific requirements in different applications. Moreover, it was found that starches characterized by the high type of swelling characteristics are prone to form pastes of higher molecular dynamics. Furthermore, the mean correlation time corresponds to the viscosity of starch pastes.