Determination of starch gelatinization and polysaccharide gelation using SAXS and WAXS
| Reference number | |
| Coordinator | RISE Research Institutes of Sweden AB - Agrifood and Bioscience, Göteborg |
| Funding from Vinnova | SEK 500 000 |
| Project duration | November 2018 - February 2020 |
| Status | Completed |
| Venture | Research infrastructure - utilisation and collaboration |
| Call | Research infrastructure - utilisation and collaboration: Industrial pilot projects for neutron and photon experiments at large scale research infrastructures - 2018 |
| End-of-project report | 2018-04431_Lantmännen.pdf (pdf, 332 kB) |
Important results from the project
The purpose of the project has been achieved by Lantmännen having increased their understanding of advanced synchrotron X-ray techniques for use in product development and characterization of food and raw materials. Lantmännen has increased their knowledge of both separation and gelatinization of A- and B-starch and gel formation of polysaccharides, which was the main goal of the project. After the project, a workshop on scattering techniques will be carried out together with RISE.
Expected long term effects
The project has resulted in Lantmännen starting a research project together with RISE on swelling of A- and B-starch, water distribution and bread quality. The project is funded by Lantmännen´s research foundation. In the project, SAXS / WAXS analyzes will be combined with microscopy, DSC and sensory analysis. This will increase Lantmännen´s opportunities to tailor flour of different quality to its customers. Lantmännen will also in the long term strengthen their analysis capacity.
Approach and implementation
Four flour samples from Lantmännen, carrageenan samples and oligomers were analyzed with SAXS/WAXS. Researchers at RISE and three international experts on polysaccharides went to Ansto in Australia in early December 2018.´In addition, one of the flours was fractionated into A- and B-starches. These samples were analyzed with Lab-SAXS / WAXS. The results have been discussed at several meetings and a workshop is planned. A publication on gel formation mechanisms in polysaccharides is underway.