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。
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.
出处
《中国食品学报》
EI
CAS
CSCD
2006年第1期30-34,共5页
Journal of Chinese Institute Of Food Science and Technology
基金
江西省技术带头人培养计划项目资助(No.Z02605)
关键词
核磁共振
弛豫时间
面团
蔗糖
Nuclear Magnetic Resonance （NMR） Relaxation time Dough Sucrose
