摘要
利用核磁共振技术研究淀粉及其抗性淀粉中水分的流动性。结果表明:随着淀粉的性质发生变化,水分的流动性变化明显;与原淀粉相比,抗性淀粉的水合能力明显增加,持水能力和水分流动性均降低。从磁共振的角度考察,抗性淀粉中水分流动性低于其原淀粉中的水分流动性。
NMR and MRI were used for the studies of water mobility in native and resistant starches which can not be achieved easily by conventional techniques. With the change in the nature of starch, the water mobility was changed significantly. The hydration capacity of resistant starch was rather higher than that of native starch, while both the water holding capacity and the water mobility were lower. From NMR analysis, we conclude that the water mobility in resistant starch is lower than that in native starch.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第17期20-23,共4页
Food Science
基金
国家重点实验室自由基探索课题(SKLF-TS-2008014)
江西省教育厅创新基金项目(S00478)
教育部“长江学者和创新团队发展计划”项目(IRT0540)
福建省青年科技人才创新项目(2007F3052)
