Cereal Chem 69:382-386 | VIEW
ARTICLE
17O Nuclear Magnetic Resonance Studies on Wheat Starch-Sucrose-Water Interactions with Increasing Temperature.
H. Lim, C. S. Setser, J. V. Paukstelis, and D. Sobczynska. Copyright 1992 by the American Association of Cereal Chemists, Inc.
Water mobility in wheat starch-sucrose-water dispersions was observed by measuring the transverse relaxation rate (R2) from 17O nuclear magnetic resonance spectra. Sucrose resulted in an increase in the R2 or a decrease in the mobility of water and in temperature of the R2 maximum as temperature was increased from 35 to 81 C. Starch increased the R2 by decreasing the mobility of water in the sample systems. The results indicated that a sucrose-starch interaction also contributed to the decreased water mobility. The onset temperature of starch gelatinization, as determined by differential scanning calorimetry, appeared to occur shortly after the water reached its R2 maximum.