1H Nuclear Magnetic Resonance (NMR) and Differential Scanning Calorimetry (DSC) Studies of Water Mobility in Dough Systems Containing Barley Flour
1H Nuclear Magnetic Resonance (NMR) and Differential Scanning Calorimetry (DSC) Studies of Water Mobility in Dough Systems Containing Barley Flour
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DOI：
10.1094/cchem-09-12-0116-r
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发表时间：
2013-03-01
期刊：
影响因子：
2.4
通讯作者：
Seetharaman, Koushik
中科院分区：
文献类型：
--
作者：
Lu, Zhanhui;Seetharaman, Koushik
本研究使用H-1核磁共振（NMR）自旋-自旋弛豫时间（T-2）和差示扫描量热法（DSC）测量不冻结水含量（UFW），以评估新鲜制备的（25 ℃），冷藏（4摄氏度，一天），或冷冻储存（-35摄氏度，一天）面团含有5，10，或30%的全谷物，空气分类β-葡聚糖减少，和空气分级的富含β-葡聚糖（BGB-E）的大麦粉。根据面团的含水量，通过NMR检测到三种水，即紧密（T-21，2-5毫秒）、不太紧密（T-22，20-50毫秒）和弱（T-23，100-200毫秒）结合的水。在面团含水量为0.7- 2.0g/gdb范围内，T-22峰出现时间与面团含水量呈线性相关（r = 0.99，P < 0.05）。冷冻贮藏对面团水分迁移率的影响小于冷藏贮藏，而蒸煮和冷藏显著降低了面团水分迁移率（P < 0.05）。添加大麦粉后，面团水分迁移率逐渐降低，添加BGB-E后降低幅度更大（P < 0.05）。不动水含量由面团中T-22峰值时间与总水分含量外推计算，与DSC测定的UFW含量呈显著正相关（r = 0.72，P < 0.05）。
This study used H-1 nuclear magnetic resonance (NMR) spin-spin relaxation time (T-2) and differential scanning calorimetric (DSC) measurements of unfreezable water content (UFW), to assess water behavior in freshly prepared (25 degrees C), refrigerator-stored (4 degrees C, one day), or freezer-stored (-35 degrees C, one day) doughs containing 5, 10, or 30% whole grain, air-classified beta-glucan-diminished, and air-classified beta-glucan-enriched (BGB-E) barley flours. Three populations of water were detected by NMR, depending on moisture content of dough, namely, tightly (T-21, 2-5 msec), less tightly (T-22, 20-50 msec), and weakly (T-23, 100-200 msec) bound water. T-22 peak was always detectable, and T-22 peak time linearly correlated to moisture content of dough in a range of 0.7-2.0 g/g db (r = 0.99, P < 0.05). Freezer storage showed less effect on water mobility in dough compared with refrigerator storage, whereas cooking and cool storage of cooked dough significantly decreased the water mobility (P < 0.05). Adding barley flour steadily decreased the water mobility in dough, and the reduction was more significant with adding BGB-E (P < 0.05). Immobile water content was calculated by extrapolating T-22 peak time versus total moisture content in dough and significantly correlated to the UFW content measured by DSC (r = 0.72, P < 0.05).