Studies on wheat resistant starch by NMR technique

Jinsheng Zhang, Yuhuan Liu, Zhiqiang Jin, Roger Ruan

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Abstract

A low field magnetic resonance technique was used to analyze the water mobility character about wheat starch and its resistant starch (RS) suspensions at different water activity. RS was obtained from wheat starch by high temperature and high pressure method. Scanning electron microscopy(SEM), X-ray diffraction analysis and differential scanning calorimetry (DSC) analysis were used to evaluate the variation between the starch and RS after treatment. Compared with the original starch, it was suggested that the capacity of combining water of RS was stronger than starche from the NMR relaxation parameters, but RS's water holding capacity (WHC) was lower than that of starch. Experiments indicated that water mobility character was lower in RS. This study on the water mobility character of starch and RS was significant for the starch industry, and showed the perspective of NMR and MRI technique potential utilization in the food science field.

Original languageEnglish (US)
Title of host publicationAdvances in Chemical Engineering II
Pages1357-1363
Number of pages7
DOIs
StatePublished - 2012
Event2nd International Conference on Chemical Engineering and Advanced Materials, CEAM 2012 - Guangzhou, China
Duration: Jul 13 2012Jul 15 2012

Publication series

NameAdvanced Materials Research
Volume550-553
ISSN (Print)1022-6680

Other

Other2nd International Conference on Chemical Engineering and Advanced Materials, CEAM 2012
CountryChina
CityGuangzhou
Period7/13/127/15/12

Keywords

  • NMR
  • Relaxation time
  • Resistant starch
  • Water mobility
  • Wheat Starch

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