Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
J Agric Food Chem. 2012 May 30;60(21):5461-70. doi: 10.1021/jf3008508. Epub 2012 May 15.
Starch-water, gluten-water, and flour-water model systems as well as straight-dough bread were investigated with (1)H NMR relaxometry using free induction decay and Carr-Purcell-Meiboom-Gill pulse sequences. Depending on the degree of interaction between polymers and water, different proton populations could be distinguished. The starch protons in the starch-water model gain mobility owing to amylopectin crystal melting, granule swelling, and amylose leaching, whereas water protons lose mobility due to increased interaction with starch polymers. Heating of the gluten-water sample induces no pronounced changes in proton distributions. Heating changes the proton distributions of the flour-water and starch-water models in a similar way, implying that the changes are primarily attributable to starch gelatinization. Proton distributions of the heated flour-water model system and those of fresh bread crumb are very similar. This allows identifying the different proton populations in bread on the basis of the results from the model systems.
采用自由感应衰减和 Carr-Purcell-Meiboom-Gill 脉冲序列的（1）H NMR 弛豫研究了淀粉-水、面筋-水和面粉-水模型体系以及直接面团面包。根据聚合物与水之间相互作用的程度，可以区分不同的质子群体。由于支链淀粉晶体熔化、颗粒膨胀和直链淀粉浸出，淀粉-水模型中的淀粉质子获得了流动性，而水质子由于与淀粉聚合物的相互作用增加而失去了流动性。面筋-水样品的加热不会引起质子分布的明显变化。加热以相似的方式改变面粉-水和淀粉-水模型的质子分布，这意味着这些变化主要归因于淀粉糊化。加热后的面粉-水模型体系的质子分布与新鲜面包屑的质子分布非常相似。这使得可以根据模型体系的结果来识别面包中的不同质子群体。
