GEL STRUCTURE AND WATER DIFFUSION PHENOMENA IN STARCH GELS STUDIED BY PULSED-FIELD GRADIENT STIMULATED ECHO NMR

被引：47
|
作者：
OHTSUKA, A
WATANABE, T
SUZUKI, T
机构：
[1] Department of Food Science and Technology, Tokyo University of Fisheries, Minato-ku, Tokyo, 108, 4-5-7, Konan
来源：
CARBOHYDRATE POLYMERS | 1994年 / 25卷 / 02期
关键词：
D O I：
10.1016/0144-8617(94)90144-9
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Water diffusion phenomena in potato starch gels (starch concentrations in the range of 17.1-42.0 w/w%) were observed as restricted diffusion by the pulsed field gradient stimulated echo (PFGSTE) NMR method. The size of water compartments, a, permeability of the barriers, p, and self diffusion coefficient of compartmentalized water between the barriers, D-0, were estimated using a theoretical equation. These parameters changed with both starch concentration and duration of storage time. The structure of the starch gels and the structural change during retrogradation are discussed with respect to these parameters.
引用
收藏
页码：95 / 100
页数：6
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