Assignments of Proton Populations in Dough and Bread Using NMR Relaxometry of Starch, Gluten, and Flour Model Systems

作者：Bosmans Geertrui M^*; Lagrain Bert; Deleu Lomme J; Fierens Ellen; Hills Brian P; Delcour Jan A

来源：Journal of Agricultural and Food Chemistry, 2012, 60(21): 5461-5470.

DOI：10.1021/jf3008508

• proton mobility
• low-resolution proton nuclear magnetic resonance
• starch gelatinization
• gluten polymerization
• dough
• bread

Starch-water, gluten-water, and flour-water model systems as well as straight-dough bread were investigated with H-1 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.

• 出版日期2012-5-30