title: Mobility characterization of waxy corn starch using wide-line (1)H nuclear magnetic resonance.
abstract: The molecular mobility of waxy corn starch was studied by using wide-line (1)H nuclear magnetic resonance (NMR) spectroscopy. A suite of NMR techniques was used to measure relaxation times (i.e., T(2), T(2), and T(1)) and to characterize water and solid (starch) mobility of waxy corn starch. It was observed that the spectrum of each sample includes a complex broad proton component upon which is superimposed a narrow proton component over water activity (a(w)) ranges from 0.33 to 0.97 (i.e., 10.-25.6% water content) at 25 degrees C. Line shape analysis and relaxation times of both broad and narrow components show that T(2) and T(2) values decrease (i.e., decreasing mobility) with increasing solid concentration and show a "break point" in a concentration range between 19.8 and 21.9% water content. The T(1) shows a "T(1) minimum" in the same concentration range. Starch samples change from the glassy to viscous rubbery state in this same concentration range. This demonstrates that wide-line (1)H NMR relaxation times (i.e., T(2), T(2), and T(1)) may be useful as indicators of glass transition for starch samples in the solid state. The results demonstrate that wide-line (1)H NMR spectroscopy is able to separate modes and quantitate the magnitude of molecular mobility in complex systems.
authors.affiliation: Department of Food Science and Department of Polymer Science and Engineering, University of Massachusetts, Amherst, Massachusetts 01003, USA.
authors.forename: Y
authors.initials: Y
authors.lastname: Kou
authors.forename: L C
authors.initials: LC
authors.lastname: Dickinson
authors.forename: P
authors.initials: P
authors.lastname: Chinachoti
mesh_terms: D006859:Hydrogen; D019906:Nuclear Magnetic Resonance, Biomolecular / Q000379:methods; D013213:Starch / Q000737:chemistry*; D014783:Viscosity; D003313:Zea mays / Q000737:chemistry*
chemical_list: D006859:Hydrogen; D013213:Starch