title: Study of water dynamics in the soaking, steaming, and solid-state fermentation of glutinous rice by LF-NMR: a novel monitoring approach.
abstract: Solid-state fermentation (SSF) of starchy grain is a traditional technique for food and alcoholic beverage production in East Asia. In the present study, low-field nuclear magnetic resonance (LF-NMR) was introduced for the elucidation of water dynamics and microstructure alternations during the soaking, steaming, and SSF of glutinous rice as a rapid real-time monitoring method. Three different proton fractions with different mobilities were identified based on the degree of interaction between biopolymers and water. Soaking and steaming significantly changed the proton distribution of the sample. The different phases of SSF were reflected by the T2 parameters. In addition, the variations in the T2 parameters were explained by the microstructure changes of rice induced by SSF. The fermentation time and T2 parameters were sigmoidally correlated. Thus, LF-NMR may be an effective real-time monitoring method for SSF in starch systems.
authors.affiliation: †College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing, Jiangsu 210095, P. R. China.
authors.forename: Teng
authors.initials: T
authors.lastname: Li
authors.affiliation: †College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing, Jiangsu 210095, P. R. China.
authors.forename: Chuanhai
authors.initials: C
authors.lastname: Tu
authors.affiliation: †College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing, Jiangsu 210095, P. R. China.
authors.forename: Xin
authors.initials: X
authors.lastname: Rui
authors.affiliation: ‡Institute of Innovation Research, Shanghai Niumag Corporation, Shanghai 200333, P. R. China.
authors.forename: Yangwen
authors.initials: Y
authors.lastname: Gao
authors.affiliation: †College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing, Jiangsu 210095, P. R. China.
authors.forename: Wei
authors.initials: W
authors.lastname: Li
authors.affiliation: †College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing, Jiangsu 210095, P. R. China.
authors.forename: Kun
authors.initials: K
authors.lastname: Wang
authors.affiliation: †College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing, Jiangsu 210095, P. R. China.
authors.forename: Yu
authors.initials: Y
authors.lastname: Xiao
authors.affiliation: †College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing, Jiangsu 210095, P. R. China.
authors.forename: Mingsheng
authors.initials: M
authors.lastname: Dong
mesh_terms: D005285:Fermentation; D005511:Food Handling; D009682:Magnetic Resonance Spectroscopy / Q000379:methods*; D012275:Oryza / Q000737:chemistry*; D013213:Starch / Q000737:chemistry; D014867:Water / Q000032:analysis*
chemical_list: D014867:Water; D013213:Starch
keywords: LF-NMR; fermented rice; solid-state fermentation; water distribution