Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Observation of Molecular Relaxation Behavior of Powdered Carbohydrates Using Low Field Nuclear Magnetic Resonance (NMR)

Chung, Myong-Soo;Kim, Sun-Hee;Park, Ki-Moon

  • Published : 20021200
⟨ Previous Next ⟩

Abstract

Molecular relaxation behaviors which explain changes in molecular mobility, for six different carbohydrate powders with various water activities were observed by measuring the spin-spin relaxation time constant $T_2$ at the temperature range of $-20\;to\;110^{\circ}C$ using temperature controlled low field nuclear magnetic resonance spectroscopy. According to the investigation of $T_2-temperature$ curves with changing water activity and scanning electron microphotographs in each sample, it was found that the sample structure basically causes characteristic differences in relaxation behaviors of carbohydrate powders. No change in the molecular mobility of crystalline fructose, crystalline glucose monohydrate and crystalline sucrose was observed at the ambient temperature when the sample water activity was higher than 0.5. On the other hand, molecular mobility seemed to increase in amorphous glucose with the water activity lower than 0.5 at the ambient temperature. The caking phenomenon was observed above the glass transition temperature $(T_g)$ for all tested monosaccharides. The molecular mobility $(T_2)$ of polysaccharides such as wheat flour and chemically modified com starch started to increase dramatically below $0^{\circ}C$, but decreased with increasing temperature without caking after reaching a maximum value around $40\;to\;70^{\circ}C$.

Keywords

References

  1. J. Food Technol. v.1 The glassy state in certain sugar-containing food products White, G.W.;Cakebread, S.H.
  2. Glass transitions and the physical stability of food powders;The Glassy State in Foods Peleg, M.;Blanshard, J.M.V.(ed.);Lillford, P.J.(ed.)
  3. Biotechnology Progress v.4 no.1 Sticking and agglomeration of hygroscopic amorphous carbohydrate and food powders Wallack, D.A.;King, J.C. https://doi.org/10.1002/btpr.5420040106
  4. Cereal Chem. v.64 The glassy transition in starch Zelenznak, K.J.;Hoseney, R.C.
  5. Journal of Food Science v.56 no.6 Water and molecular weight effects on glass transitions in amorphous carbohydrates and carbohydrate solutions Roos, Y.;Karel, M. https://doi.org/10.1111/j.1365-2621.1991.tb08669.x
  6. Food Hydrocolloids v.9 no.4 Glass transitions and product stability an overview Schenz, T.W. https://doi.org/10.1016/S0268-005X(09)80261-0
  7. The glassy state phenomenon in food molecules;The Glassy State in Foods Slade, L.;Levine, H.;Blanshard, J.M.V.(ed.);Lillford, P.J.(ed.)
  8. Critical Reviews in Food Science and Nutrition v.30 no.2 Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety Slade, L.;Levine, H. https://doi.org/10.1080/10408399109527543
  9. Characterizing conditions of water in foods: physico-chemical aspects;Food Preservation by Moisture Control Simatos, D.;Karel, M.;Seow, C.C.(ed.)
  10. Journal of Agricultural and Food Chemistry v.38 no.9 Investigation of vitrification by NMR and DSC in honey: a model carbohydrate system Rubin, C.A.;Wasylyk, J.M.;Baust, J.G. https://doi.org/10.1021/jf00099a008
  11. Cereal Chem. v.68 Gelatinization of wheat starch in the presence of sucrose and NaCl: correlation between gelatinization temperature and water mobility as determined by $O^{17}$ NMR Chinachoti, P.;Kim-Shin, M.S.;Mari, F.;Lo, L.
  12. Molecular behavior of water in a flour-water baked model system;Water Relationships in Foods Given, P.S.;Levine, H.(ed.);Slade, L.(ed.)
  13. Carbohydrate Polymers v.18 no.2 The glassy transition of amylopectin measured by DSC, DMTA and NMR Kalichevsky, M.T.;Jaroszkiewicz, E.M.;Ablett, S.;Blanshard, J.M.V.;Lillford, P.J. https://doi.org/10.1016/0144-8617(92)90129-E
  14. Lebensmittel-Wissenschaft und-Technologie v.32 no.3 Physical and chemical properties of caramel systems Chung, M.S.;Ruan, R.R.;Chen, P.L.;Wang, X. https://doi.org/10.1006/fstl.1998.0521
  15. Journal of Food Science v.65 no.1 Study of caking in powdered foods using nuclear magnetic resonance spectroscopy Chung, M.S.;Ruan, R.R.;Chen, P.L.;Chung, S.H.;Ahn, T.H.;Lee, K.H. https://doi.org/10.1111/j.1365-2621.2000.tb15968.x
  16. J. Food Sci. v.66 Formulation of caking-resistant powdered soups based on NMR analysis Chung, M.S.;Ruan, R.R.;Chen, P.L.;Lee, Y.G.;Ahn, T.H.;Baik, C.K.
  17. Carbohydrates: Structure and Biological Function;Principles of Biochemistry Lehninger, A.L.
  18. J. Food Technol. v.13 Collapse. A structural transition in freeze dried carbohydrates. I-III To, E.C.;Flink, J.M.
  19. J. Food Technol. v.45 Applying state diagrams to food processing and development Roos, Y.;Karel, M.
  20. Carbohydrates;Food Chemistry Whistler, R.L.;Daniel, J.R.;Fennema, O.R.(ed.)