Proton NMR relaxation study of swelling and gelatinisation process in rice starch–water samples

Proton transverse magnetization decay curves of rice flour starch–water samples were measured and analysed for the presence of four components in the relaxation curve. T2 values were interpreted on the basis of the diffusive and chemical exchange model that provided evidence for extra granular bulk...

Full description

Saved in:
Bibliographic Details
Published in:Food chemistry 2008-09, Vol.110 (1), p.14-22
Main Authors: Ritota, Mena, Gianferri, Raffaella, Bucci, Remo, Brosio, Elvino
Format: Article
Language:English
Subjects:
Biological and medical sciences
chemical interactions
Food industries
Fundamental and applied biological sciences. Psychology
Gelatinisation
gelatinization
Low-resolution NMR
nuclear magnetic resonance spectroscopy
Proton relaxation times
protons
Rice starch
Starch and starchy product industries
Swelling
swelling (materials)
water
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Proton transverse magnetization decay curves of rice flour starch–water samples were measured and analysed for the presence of four components in the relaxation curve. T2 values were interpreted on the basis of the diffusive and chemical exchange model that provided evidence for extra granular bulk water and three more water populations whose relaxation rate is governed by diffusive and chemical exchange with starch components. The analysis of relaxation data provided information on dynamics of water molecules as well as on the size and dispersion of diffusive domains. Furthermore, by measuring solid to liquid ratio, transverse and longitudinal relaxation curves of starch–water mixtures at increasing temperatures – from 20 to 77°C – swelling and gelatinisation processes were monitored.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2008.01.048