Abstract
Electron spin resonance (ESR) was used in order to study the mechanism of interaction of potato starch with lipids in systems with different water contents (40, 50 and 60% w/w) during heating and cooling. Different spin probes were used, on the one hand spin-labelled stearic acids (5-DSA and 16-DSA), which limited lipids, and on the other hand the water-soluble probe 4-hydroxy-2,2,6,6-tetramethylpiperidine-1-oxyl (Tempol), which was sensitive to changes in the dynamic properties of the water phase associated with the temperature-induced starch structural transformations. Whatever the water content in the hydration range considered, Tempol was observed to be relatively mobile in the presence of potato starch, whereas a strong absorption of spin-labelled stearic acids on potato starch granules took place at room temperature for all investigated starch–water systems. Spin-labelled stearic acids were expected to stick on the starch granules. The mobility of the spin-labelled stearic acid was less upon cooling than upon heating as a result of starch gelation. The mobility of spin probes decreased with increasing starch concentration. Introduction of a doxyl fragment at position 16 of the hydrocarbon chain leads to a lower degree of immobilisation of the spin probe as compared with 5-DSA. This result suggests that there is a stronger interaction of polar sites of stearic acid with starch granules. © 2000 Society of Chemical Industry
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