| 核磁共振研究蔗糖对面团中分子流动性的影响 |
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| 引用本文： | 林向阳, 何承云, 陈卫江, 阮榕生, 张锦胜.核磁共振研究蔗糖对面团中分子流动性的影响[J].中国食品学报,2006,6(1):30-34. |
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| 作者姓名： | 林向阳 何承云 陈卫江 阮榕生 张锦胜 |
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| 作者单位： | 1. 南昌大学食品科学教育部重点实验室,南昌,330047;福州大学生物工程研究所,福州,350002
2. 南昌大学食品科学教育部重点实验室,南昌,330047 |
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| 基金项目： | 江西省跨世纪学术和技术带头人培养计划 |
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| 摘 要： | 利用脉冲梯度场核磁共振技术(PFG-NMR)研究蔗糖对面团自旋-自旋弛豫特性的影响。分子的自旋-自旋弛豫特性与分子的流动性呈正相关。采用CPMG脉冲序列检测面团中质子的自旋-自旋弛豫时间(T2)。在面团中流动性不同的水分,表现出不同的弛豫时间。实验结果表明,蔗糖的亲水性能够显著改变面团的自旋-自旋弛豫时间。通过磁共振图像可以发现蔗糖能够明显促进面团中质子的均匀分布,增强其流动性。当水分含量一定时,面团的自旋-自旋弛豫时间随蔗糖含量的增加而增加。
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| 关 键 词： | 核磁共振 弛豫时间 面团 蔗糖 |
| 文章编号： | 1009-7848(2006)01-0030-05 |
| 修稿时间： | 2005年8月30日 |
A Study of Effects of Sucrose on Molecular Mobility in Dough by NMR Techniques |
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| Lin Xiangyang,He Chengyun,Chen Weijiang,Ruan Rongsheng,Zhang Jinsheng.A Study of Effects of Sucrose on Molecular Mobility in Dough by NMR Techniques[J].Journal of Chinese Institute of Food Science and Technology,2006,6(1):30-34. |
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| Authors: | Lin Xiangyang He Chengyun Chen Weijiang Ruan Rongsheng Zhang Jinsheng |
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| Abstract: | We researched the effects of sucrose on the spin- spin relaxation property in dough using pulsed field gradient Nuclear Magnetic Resonance ( PFG- NMR) techniques. It existed a positive correlation between the spin- spin relaxation characteristic and molecular mobility. The spin- spin relaxation time ( T2) measurement in sucrose solution and dough was carried out using the CPMG pulse sequence. The water which has different mobility in dough showed different relaxation time. From the magnetic resonance images of dough with sucrose, we found sucrose could improve the proton distribution, and increase their mobility in system. As the water is determined in dough, the spin- spin relaxation time of dough increased with sucrose content increased. |
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| Keywords: | Nuclear Magnetic Resonance (NMR) Relaxation time Dough Sucrose |
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