Cereal Chem 69:387-390   |  VIEW ARTICLE

Comparisons of Water Mobility Using 17O Nuclear Magnetic Resonance for Four Sugars: Glucose, Maltose, Maltotriose, and Sucrose.

H. Lim, C. S. Setser, and J. V. Paukstelis. Copyright 1992 by the American Association of Cereal Chemists, Inc. 

Water mobility in wheat starch-sugar (glucose, maltose, maltotriose, and sucrose)-water dispersions was observed as temperature was increased from 35 to 87 C by measuring the transverse relaxation rate (R2) from the 17O nuclear magnetic resonance spectra. The changes of water mobility with different sugar dispersions exhibited similar patterns. The temperatures at which the R2 maximum occurred and the magnitude of the R2 maximum both increased as molecular weights of sugars and concentrations of dispersions were increased. Structural differences appeared to influence the rate of water mobility changes at the same molecular weight. Limited starch granule swelling seemed to occur with the 20% starch-1.5M maltotriose-water dispersion and influenced the changes of R2.