Effects of microwaves on molecular arrangements in potato starch

The effects of microwave heating on the molecular arrangements in potato starch, including single and double helices and amorphous structures, were studied using a 13 C CP/MAS NMR method combined with X-ray diffraction. Rapid heating in an oil bath and conventional slow heating were used as controls. During the microwave heating process, the double helical structures, the V-single and the crystallinity of potato starch exhibited similar changes to those observed when heated using conventional methods, although there were some differences. The effects on the structures were most pronounced when using conventional slow heating, followed by microwave heating, then conventional rapid heating. Both the rapid heating and electromagnetic effects of microwaves on potato starch, influenced the nature of the amorphous and double helical structures; although the rapid heating effect was greater. Conventional slow heating resulted in the thorough gelatinisation of starch.