文献类型：期刊文献

英文题名：¹H NMR studies of starch-water interactions during microwave heating

作者：Fan, Daming[2];Ma, Shenyan[2];Wang, Liyun[2];Zhao, Hefei[3];Zhao, Jianxin[2];Zhang, Hao[2];Chen, Wei[1,2]

机构：[1]Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China;[2]Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China;[3]E China Univ Sci & Technol, R&D Ctr Separat & Extract Technol Fermentat Ind, Shanghai 200237, Peoples R China

年份：2013

卷号：97

期号：2

起止页码：406

外文期刊名：CARBOHYDRATE POLYMERS

收录：;WOS:【SCI-EXPANDED(收录号:WOS:000323805000022)】；

基金：This research was supported by the National Science & Technology pillar program, No. 2008BAD91B03, from the Chinese Ministry of Education.

语种：英文

外文关键词：H-1 NMR; Microwave heating; Rapid conventional heating; Rice starch

摘要：The aim of the present study was to investigate the effect of microwave heating on water distribution and dynamics in starch granules during the gelatinization of starch. Starch samples treated with microwave heating, rapid conventional heating and conventional heating was measured by H-1 NMR to examine the water distribution and dynamics in rice starch granules at a water activity of 0.686. The system proton longitudinal and transverse relaxation times were determined using inversion recovery (IR) and Carr-Purcell-Meiboom-Gill (CPMG) pulse sequences. The results showed that the T-1 of the water molecules in the samples treated with any of the three heating methods exhibited two distinct spectral peaks over the temperature range of 40-60 degrees C. With rising temperature, the long T-1 component and the short T-1 component approached each other, showing a trend of gradual convergence, while T-2 exhibited a single peak over the entire temperature range examined. In addition, significant differences were observed in the T-1 and T-2 of the water molecules in the samples heated by microwave, rapid conventional and conventional. The results show that the rapid heating effect of microwave inhibits the destruction of the hydrogen bonds between starch and water molecules. In contrast, the vibration motion of polar molecules caused by microwave heating accelerates the destruction of hydrogen bonds, producing a much stronger effect than the rapid heating effect of microwave. (C) 2013 Elsevier Ltd. All rights reserved.