Cereal Chem 48:437 - 444.  |  VIEW ARTICLE
Starch Gelatinization as Detected by Proton Magnetic Resonance.

E. Jaska. Copyright 1971 by the American Association of Cereal Chemists, Inc. 

It has been shown that proton magnetic resonance (PMR) data can be used to follow starch gelatinization. Data are presented for corn, wheat, and potato starches. Before onset of gelatinization, the PMR line-width of water increased with increasing temperature. This increase was temperature reversible, and is assumed to indicate reversible water adsorption. As the temperature was increased, it was observed: For high water concentrations, there was a rapid increase in water line-width, assumed to indicate rapid hydration; for low water concentrations the line-width decreased rapidly, assumed to indicate an increase in mobility of the water already adsorbed on the starch owing to breakdown of starch structure. During this initial stage, all soluble starch went into solution as measured by PMR. After this initial stage, as the temperature was increased further, there was a less-rapid decrease in water line-width, assumed to indicate further increase in mobility of water and starch.