Le Grand F, Cambert M, Mariette F
CEMAGREF, Food Process Engineering Research Unit (IRM-Food), Rennes, France.
J Agric Food Chem. 2007 Dec 26;55(26):10947-52. doi: 10.1021/jf071735r. Epub 2007 Nov 29.
Proton mobility was studied in molecular fractions of some model systems and of cake using a 1H nuclear magnetic resonance (NMR) relaxation technique. For cake, five spin-spin relaxation times (T2) were obtained from transverse relaxation curves: T2 (1) approximately 20 micros, T2 (2) approximately 0.2 ms, T2 (3) approximately 3 ms, T2 (4) approximately 50 ms, and T2 (2) approximately 165 ms. The faster component was attributed to the solid phase, components 2 and 3 were associated with the aqueous phase, and the two slowest components were linked to the lipid phase. After cooking, the crust contained more fat but less water than the center part of the cake. The amount of gelatinized starch was lower in the crust, and water was more mobile due to less interaction with macromolecules. This preliminary study revealed different effects of storage on the center and crust.
使用1H核磁共振（NMR）弛豫技术研究了一些模型系统和蛋糕的分子级分中的质子迁移率。对于蛋糕，从横向弛豫曲线获得了五个自旋-自旋弛豫时间（T2）：T2(1)约为20微秒，T2(2)约为0.2毫秒，T2(3)约为3毫秒，T2(4)约为50毫秒，T2(5)约为165毫秒。较快的组分归因于固相，组分2和3与水相相关，而两个最慢的组分与脂质相相关。烘焙后，蛋糕的外皮比中心部分含有更多的脂肪但更少的水分。外皮中糊化淀粉的量较低，并且由于与大分子的相互作用较少，水的流动性更大。这项初步研究揭示了储存对蛋糕中心和外皮的不同影响。
