Nauka Przyroda Technologie

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2018 volume 12 issue 4, 341-351 http://dx.doi.org/10.17306/J.NPT.00253
Katarzyna Walkowiak, Łukasz Masewicz, Hanna Maria Baranowska
LF NMR studies of microwave modified starch with lysozyme
Summary.

Background . This article presents the results of novel research focusing on the influence of the power of the electromagnetic wave on changes in starch-water interactions in potato starch powders as well as in 5% potato starch gels and 5% starch-lysozyme gels. Lysozyme is applied as an additive in various products thanks to its  bacteriostatic and antibacterial properties. The aim of the investigation presented in this paper was to analyse water binding by starch subjected to physical modification. Through to its antibacterial properties the resulting compound can be also applied as an additive in meat processed articles or employed in medicine to treat bacterial, viral as well as fungal infections. Formulations prepared in the form of gels/ointments can be applied onto mucous membranes of the mouth, throat or applied on the skin.

Material and methods. Changes taking place at the molecular level were observed employing the low-field NMR method. The strength of microwaves used during the modification process was changed from 50 to 200 W/g of the sample for the period of 2 min.

Results. It was found that, as a result of action of the electromagnetic field, starch changed its hydroscopic properties. Application of the electromagnetic waves of power exceeding the value of 175 W/g of  starch led to changes in the starch granule structure which permanently altered its hydrophobic-hydrophilic properties. On the basis of NMR results,  the spin-lattice and spin-spin interaction energy has been calculated.

Conclusions. In comparison to the starch lattice, the starch-protein lattice was characterized by smaller energy value returned to the surroundings and higher energy returned to neighbouring spins. The recorded differences were small, probably due to a small share of the protein lattice in the system.

Key words: lysozyme, modified potato starch, microwave, low-field NMR, interaction energy
PDFFull text available in English in Adobe Acrobat format:
http://www.npt.up-poznan.net/tom12/zeszyt4/art_28.pdf

http://dx.doi.org/10.17306/J.NPT.00253

For citation:

MLA Walkowiak, Katarzyna, et al. "LF NMR studies of microwave modified starch with lysozyme." Nauka Przyr. Technol. 12.4 (2018): 341-351. http://dx.doi.org/10.17306/J.NPT.00253
APA Katarzyna Walkowiak1;2, Łukasz Masewicz1, Hanna Maria Baranowska1 (2018). LF NMR studies of microwave modified starch with lysozyme. Nauka Przyr. Technol. 12 (4), 341-351 http://dx.doi.org/10.17306/J.NPT.00253
ISO 690 WALKOWIAK, Katarzyna, MASEWICZ, Łukasz, BARANOWSKA, Hanna Maria. LF NMR studies of microwave modified starch with lysozyme. Nauka Przyr. Technol., 2018, 12.4: 341-351. http://dx.doi.org/10.17306/J.NPT.00253
Corresponding address:
Katarzyna Walkowiak
Department of Physics and Biophysics
Poznań University of Life Sciences
ul. Wojska Polskiego 38/42 60-637
Poznań
Poland
e-mail: katarzyna.walkowiak@up.poznan.pl
Accepted for print: 30.11.-0001