Starch gelatinization measured by pulsed nuclear magnetic resonance

The extent of starch gelatinization was quantified by pulsed-proton nuclear magnetic resonance (NMR) analysis. To quantify the gelatinization of starch, a relative liquefying index (RLI), calculated from the ratio of liquid to solid phases determined by pulsed NMR, was defined. A correlation coeffic...

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Published inCereal chemistry Vol. 73; no. 3
Main Authors Mendes Da Silva, C.E. (Universidade Federal do Ceara, Fortaleza, CE, Brazil.), Ciacco, C.F, Barberis, G.E, Solano, W.M.R, Rettori, C
Format Journal Article
LanguageEnglish
Published 01.05.1996
Subjects
AGUA
ALIMENTOS
ALMIDON
AMIDON
BLE
EAU
ESPECTROSCOPIA RMN
GELIFICACION
GELIFICATION
PRODUIT ALIMENTAIRE
SPECTROSCOPIE RMN
TECHNIQUE ANALYTIQUE
TECNICAS ANALITICAS
TEMPERATURA
TEMPERATURE
TRIGO
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Summary:The extent of starch gelatinization was quantified by pulsed-proton nuclear magnetic resonance (NMR) analysis. To quantify the gelatinization of starch, a relative liquefying index (RLI), calculated from the ratio of liquid to solid phases determined by pulsed NMR, was defined. A correlation coefficient 0.94, at 5% significance level, was found between the RLI and the degree of gelatinization determined by a method of enzymatic susceptibility. Studies on the kinetics of gelatinization of wheat starch in starch-water systems by the NMR method showed a first-order reaction until the degree of gelatinization reached a fixed and constant value which increased with the temperature and with the amount of water in the system. The minimum activation energy occurred 45.0% water. The similarity between the activation energies found at 55.0 and at 65.0% water indicated that 55.0% water is the minimum water content for the complete gelatination of wheat starch
Bibliography:Q04
9629419
ISSN:0009-0352
1943-3638