Molecular dynamics for pastes of two normal and one waxy potato starches and their binary mixtures with either arabic, guar or xanthan gum was determined. Spin–lattice and spin–spin relaxation times were measured by 1H NMR pulse spectrometer. Then, for water molecules the mean correlation time rotational mobility. Was calculated and analyzed. The measurements were taken after 2 h, and then after 1, 10, 30 and 90 days of storing at 5 °C. It was found that the susceptibility of pastes of potato starch to retrogradation was controlled, first of all, by the content of amylose. Amylose favored retrogradation. On the initial period of storing the length of the amylose chains played an essential role promoting retrogradation. Non-starchy polysaccharide hydrocolloids applied for blending potato starches influenced molecular properties of water in the pastes, particularly on long-term retrogradation. Generally, these components retarded that process.

中文翻译：

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LF NMR分析马铃薯淀粉与非淀粉多糖水胶体共混过程

测定了两种普通和一种蜡状马铃薯淀粉及其与阿拉伯胶，瓜尔胶或黄原胶的二元混合物糊状物的分子动力学。自旋-晶格和自旋-自旋弛豫时间通过1H NMR脉冲光谱仪测量。然后，对于水分子，平均相关时间是旋转迁移率。经过计算和分析。在2 h后，然后在5°C下储存1、10、30和90天后进行测量。已发现，首先通过直链淀粉的含量来控制马铃薯淀粉糊对回生的敏感性。直链淀粉有利于回生。在储存的初期，直链淀粉的长度起着促进回生的重要作用。用于混合马铃薯淀粉的非淀粉多糖水解胶体影响了糊中水的分子特性，特别是长期回生时。通常，这些组件会延迟该过程。