WATER MOBILITY AND CRYSTALLIZATION ACTION OF LACTOSE-WATER SYSTEMS BY O-17 AND C-13 NMR

被引：10

作者：

LAI, HM

SCHMIDT, SJ

机构：

[1] Div of Foods & Nutrition, Univ. of Illinois, Urbana, Illinois, 61801, 484 Bevier Hall

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb03952.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Systems ranging in concentration from 10‐60g lactose/100g water were investigated by fully proton decoupled 17O and fully proton decoupled 13C Nuclear Magnetic Resonance (NMR). The relation between 17O NMR transverse relaxation rate measurements and lactose concentration showed water mobility decreased linearly with increasing lactose concentration up to 25g lactose/100g water and decreased rapidly and nonlinearly above that level. Water mobility was used to monitor lactose crystallization in supersaturated solutions with time. The 13C NMR showed no significant differences in chemical shifts of carbon atom peaks in lactose molecules during crystallization. However, depending on the method of sample preparation, mutarotation could be observed. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：1435 / 1440

页数：6

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