Artículos de revistas
Starch gelatinization measured by pulsed nuclear magnetic resonance
Registro en:
Cereal Chemistry. Amer Assoc Cereal Chemists, v. 73, n. 3, n. 297, n. 301, 1996.
0009-0352
WOS:A1996UN50000001
Autor
DaSilva, CEM
Ciacco, CF
Barberis, GE
Solano, WMR
Rettori, C
Institución
Resumen
The extent of starch gelatinization was quantified by pulsed-proton nuclear magnetic resonance (NMR) analysis. To quantify the gelatinization of starch, a relative liquefying index (RLI), calculated from the ratio of liquid to solid phases determined by pulsed NMR, was defined. A correlation coefficient >0.94, at 5% significance level, was found between the RLI and the degree of gelatinization determined by a method of enzymatic susceptibility. Studies on the kinetics of gelatinization of wheat starch in starch-water systems by the NMR method showed a first-order reaction until the degree of gelatinization reached a fixed and constant value, which increased with the temperature and with the amount of water in the system. The minimum activation energy occurred at 45.0% water. The similarity between the activation energies found at 55.0 and at 65.0% water indicated that 55.0% water is the minimum water content for the complete gelatinization of wheat starch. 73 3 297 301