1H NMR studies of molecular mobility in wheat starch

被引:75
作者
Choi, SG [1 ]
Kerr, WL [1 ]
机构
[1] Univ Georgia, Dept Food Sci & Technol, Athens, GA 30602 USA
关键词
starch; mobility; NMR;
D O I
10.1016/S0963-9969(02)00225-9
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Pulsed H-1 NMR was used to determine moisture content and molecular mobility of wheat starch suspensions at water activity (a(w)) values between 0. and 0.93. Moisture determination by NMR agreed well with gravimetric determinations (R-2=0.99), Transverse proton relaxation (T-2) of the systems were identified using single pulse and CPMG experiments. T-2 associated with starch molecules increased linearly from 7.1 to 10.1 mus as a(w) increased from 0 to 0.93, due to plasticizing effects of water. T-2 associated with water molecules showed a linear increase up to a(w) of 0.69. Results indicated that H-1 NMR could be employed to determine moisture content of starch suspension and to identify and quantify the molecular motion of starch chains and water molecules of starch suspensions at low moisture levels. (C) 2003 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码:341 / 348
页数:8
相关论文
共 33 条
[21]  
LUALLEN TE, 1985, FOOD TECHNOL-CHICAGO, V39, P59
[22]   SOLID-STATE NMR-STUDIES ON THE STRUCTURE OF STARCH GRANULES [J].
MORGAN, KR ;
FURNEAUX, RH ;
LARSEN, NG .
CARBOHYDRATE RESEARCH, 1995, 276 (02) :387-399
[23]   BOUND WATER CAPACITY OF CORN STARCH AND ITS DERIVATIVES BY NMR [J].
MOUSSERI, J ;
STEINBERG, MP ;
NELSON, AI ;
WEI, LS .
JOURNAL OF FOOD SCIENCE, 1974, 39 (01) :114-116
[25]   MOBILITY OF WATER IN STARCH POWDERS DETERMINED BY NUCLEAR-MAGNETIC-RESONANCE [J].
RICHARDSON, SJ ;
BAIANU, IC ;
STEINBERG, MP .
STARCH-STARKE, 1987, 39 (06) :198-203
[26]   MOBILITY OF WATER IN CORN STARCH SUSPENSIONS DETERMINED BY NUCLEAR-MAGNETIC-RESONANCE [J].
RICHARDSON, SJ ;
BAIANU, IC ;
STEINBERG, MP .
STARCH-STARKE, 1987, 39 (03) :79-83
[27]   DIFFERENTIAL SCANNING CALORIMETRY STUDY OF PHASE-TRANSITIONS AFFECTING THE QUALITY OF DEHYDRATED MATERIALS [J].
ROOS, YH ;
KAREL, M .
BIOTECHNOLOGY PROGRESS, 1990, 6 (02) :159-163
[28]   Pulse NMR study of glass transition in maltodextrin [J].
Ruan, R ;
Long, Z ;
Chen, P ;
Huang, V ;
Almaer, S ;
Taub, I .
JOURNAL OF FOOD SCIENCE, 1999, 64 (01) :6-9
[29]  
Ruan R., 1998, WATER FOODS BIOL MAT
[30]  
Rugraff YL, 1996, CARBOHYD RES, V295, P185, DOI 10.1016/S0008-6215(96)00220-0