Direct determination of the lipid content in starch-lipid composites by time-domain NMR

被引:14
作者
Kenar, James A. [1 ]
机构
[1] USDA ARS, Natl Ctr Agr Utilizat Res, Cereal Prod & Food Sci Res Unit, Peoria, IL 61604 USA
关键词
time-domain nuclear magnetic resonance; low resolution NMR; pulsed NMR; spin-spin relaxation; starch; vegetable oil; starch-lipid composites; excess steam jet cooking;
D O I
10.1016/j.indcrop.2007.01.008
中图分类号
S2 [农业工程];
学科分类号
0828 ;
摘要
Starch-lipid composites, prepared by excess steam jet cooking aqueous mixtures of starch and lipid, are used in a broad range of applications for which their performance can depend upon accurately knowing the amount of the lipid contributed by the composites. A rapid and non-destructive method based on time-domain nuclear magnetic resonance spectroscopy (TD-NMR) was evaluated to quantitate soybean oil (SBO) or butterfat (BF) content in a series of dried starch-lipid composites. Transverse hydrogen relaxation (71,) properties of thc composites were examined using Carr, Purcell, Mieboom, Gill (CPMG) pulse experiments and multiexponential decay fitting routines were utilized to evaluate the various components. Spin-echo TD-NMR experiments were used to quantitate the amount of lipid in the composites and agreed well with lipid extraction experiments (R-2 = 0.998). Moisture levels in the composites were also simultaneously determined and compared reasonably well to moisture levels determined gravimetrically (R-2 = 0.881). TD-NMR was shown to be a rapid method to determine lipid and moisture content in these starch-lipid composites without the need for labor intensive extraction and gravimetric methods currently employed. (C) 2007 Elsevier B.V. All rights reserved.
引用
收藏
页码:77 / 84
页数:8
相关论文
共 24 条
[1]  
Biresaw G., 2007, LUBR SCI, V19, P41, DOI DOI 10.1002/LS.29
[2]   Effect of a starch-lipid fat replacer on the rheology of soft-serve ice cream [J].
Byars, J .
JOURNAL OF FOOD SCIENCE, 2002, 67 (06) :2177-2182
[3]   Water mobility and textural properties of native and hydroxypropylated wheat starch gels [J].
Choi, SG ;
Kerr, WL .
CARBOHYDRATE POLYMERS, 2003, 51 (01) :1-8
[4]  
D'Avignon D.A., 1990, NMR APPL BIOPOLYMERS, P391
[5]   Ultrastructural studies on microencapsulated oil droplets in aqueous gels and dried films of a new starch-oil composite [J].
Eskins, K ;
Fanta, GF ;
Felker, FC ;
Baker, FL .
CARBOHYDRATE POLYMERS, 1996, 29 (03) :233-239
[6]  
Eskins K, 1999, U.S. Patent, Patent No. [5: 882:713, 5882713]
[7]  
ESKINS K, 1997, Patent No. 5676994
[8]   Aqueous starch-oil dispersions prepared by steam jet cooking. Starch films at the oil-water interface [J].
Fanta, GF ;
Felker, FC ;
Eskins, K ;
Baker, FL .
CARBOHYDRATE POLYMERS, 1999, 39 (01) :25-35
[9]   Stable starch-lipid compositions prepared by steam jet cooking [J].
Fanta, GF ;
Eskins, K .
CARBOHYDRATE POLYMERS, 1995, 28 (02) :171-175
[10]  
Gambhir P. N., 1992, Trends in Food Science & Technology, V3, P191, DOI 10.1016/0924-2244(92)90188-3