Molecular Properties of Starch–Water Interactions in the Presence of Bioactive Compounds from Barley and Buckwheat—LF NMR Preliminary Study

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dc.contributor.authorAdamczyk, Greta
dc.contributor.authorMasewicz, Łukasz
dc.contributor.authorPrzybył, Krzysztof
dc.contributor.authorZaryczniak, Aleksandra
dc.contributor.authorKowalczewski, Przemysław Łukasz
dc.contributor.authorBeszterda-Buszczak, Monika
dc.contributor.authorCichocki, Wojciech
dc.contributor.authorBaranowska, Hanna Maria
dc.date.accessioned2025-09-27T07:35:15Z
dc.date.available2025-09-27T07:35:15Z
dc.date.issued2025
dc.descriptionCopyright: © 2025 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/ licenses/by/4.0/).
dc.description.abstractThe retrogradation of starch strongly influences the texture and stability of starchy foods. This study applied low-field nuclear magnetic resonance (LF NMR) to examine the effect of buckwheat hull (BH) fiber and green barley (GB) on water dynamics in normal (NPS) and waxy (WPS) potato starch gels. Relaxation times (T1, T2) and mean correlation times (τc) were monitored during 15 days of storage to evaluate changes in water mobility and starch–polymer interactions. Results showed that WPS, with its high amylopectin content, retrograded earlier than NPS. The addition of BH inhibited conformational changes associated with water binding in WPS gels, indicating that insoluble fiber entrapped water within the amylopectin network. Conversely, GB promoted higher τc values in WPS, reflecting enhanced ordering and reduced water mobility, while its impact on NPS was minor. In NPS systems, BH decreased τc, suggesting disruption of amylose-driven structural reorganization. These findings demonstrate that BH and GB exert opposite effects on starch retrogradation and highlight their potential as functional additives for tailoring texture and stability in starch-based food systems.
dc.identifier.citationPolymers 2025, nr 17(19), 2606 s. 1-12.
dc.identifier.doihttps://doi.org/10.3390/polym17192606
dc.identifier.urihttps://hdl.handle.net/11315/31513
dc.language.isoen
dc.publisherLicensee MDPI, Basel, Switzerland
dc.subjectstarch retrogradation
dc.subjectpotato starch gels
dc.subjectlow-field NMR
dc.subjectbuckwheat hull fiber
dc.subjectgreen barley
dc.subject.otherZdrowie
dc.subject.otherDietetyka
dc.subject.otherRolnictwo
dc.titleMolecular Properties of Starch–Water Interactions in the Presence of Bioactive Compounds from Barley and Buckwheat—LF NMR Preliminary Study
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