核磁共振技术研究淀粉及其抗性淀粉中水分的流动性

NMR and MRI Studies of Water Mobility in Native and Resistant Starches

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.