Use of NMR to Study Influence of Resistant Starch on Glass Transition Temperature of Dough

doi:10.7506/spkx1002-6630-200915030

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (15 ): 133-136.doi: 10.7506/spkx1002-6630-200915030

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Use of NMR to Study Influence of Resistant Starch on Glass Transition Temperature of Dough

ZHAO Qin-qin1，JIN Zhi-qiang1，ZHANG Jin-sheng1，LIU Yu-huan1，LIN Xiang-yang2，
RUAN Rong-sheng1,*，QIAN Fei1，WANG Na1

1. State Key Laboratory of Food Science and Technology, Nanchang University, Engineering Research Center for Biomass Conversion,
Ministry of Education, Nanchang 330047, China；
2. College of Biological Science and Technology, Fuzhou University, Fuzhou 350002, China

Received:2009-05-11 Online:2009-08-01 Published:2010-12-29
Contact: RUAN Rong-sheng1,*， E-mail:ruanx001@umn.edu.com

Abstract

Abstract:

The relaxation characteristics of dough with addition of different types of resistant starches (RS) were investigated by low field nuclear magnetic resonance (NMR) technique. The glass transition temperature (Tg) of dough was not related to RS type. However, with the increase of RS content, the Tg slightly increased. Therefore the storage at temperature below Tg may be beneficial to prolong the shelf life of dough.

Key words: nuclear magnetic resonance, resistant starch, glass transition temperature

CLC Number:

TS231

ZHAO Qin-qin1，JIN Zhi-qiang1，ZHANG Jin-sheng1，LIU Yu-huan1，LIN Xiang-yang2，. Use of NMR to Study Influence of Resistant Starch on Glass Transition Temperature of Dough[J]. FOOD SCIENCE, 2009, 30(15 ): 133-136 https://doi.org/10.7506/spkx1002-6630-200915030

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Use of NMR to Study Influence of Resistant Starch on Glass Transition Temperature of Dough

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