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Introducing comprehensive multiphase NMR for the analysis of food: Understanding the hydrothermal treatment of starch-based foods.
Barison, Andersson; Biswas, Rajshree Ghosh; Ning, Paris; Kock, Flávio Vinícius Crizóstomo; Soong, Ronald; Di Medeiros, Maria Carolina Bezerra; Simpson, Andre; Lião, Luciano Morais.
Afiliação
  • Barison A; NMR Centre, Department of Chemistry, Federal University of Paraná, Curitiba, Paraná, Brazil.
  • Biswas RG; Environmental NMR Centre, Department of Physical and Environmental Sciences, University of Toronto, Scarborough, Ontario, Canada.
  • Ning P; Environmental NMR Centre, Department of Physical and Environmental Sciences, University of Toronto, Scarborough, Ontario, Canada.
  • Kock FVC; Environmental NMR Centre, Department of Physical and Environmental Sciences, University of Toronto, Scarborough, Ontario, Canada; Nuclear Magnetic Resonance Laboratory, Federal University of São Carlos, São Carlos, São Paulo, Brazil.
  • Soong R; Environmental NMR Centre, Department of Physical and Environmental Sciences, University of Toronto, Scarborough, Ontario, Canada.
  • Di Medeiros MCB; Nuclear Magnetic Resonance Laboratory, Federal University of São Carlos, São Carlos, São Paulo, Brazil; Nuclear Magnetic Resonance Laboratory, Institute of Chemistry, Federal University of Goiás, Goiânia, Goiás, Brazil.
  • Simpson A; Environmental NMR Centre, Department of Physical and Environmental Sciences, University of Toronto, Scarborough, Ontario, Canada. Electronic address: andre.simpson@utoronto.ca.
  • Lião LM; Nuclear Magnetic Resonance Laboratory, Institute of Chemistry, Federal University of Goiás, Goiânia, Goiás, Brazil. Electronic address: lucianoliao@ufg.br.
Food Chem ; 397: 133800, 2022 Dec 15.
Article em En | MEDLINE | ID: mdl-35914461
Cooking is essential for preparing starch-based food, however thermal treatment promotes the complexation of biopolymers, impacting their final properties. Comprehensive Multiphase (CMP) NMR allows all phases (liquids, gels, and solids) to be differentiated and monitored within intact samples. This study acts as a proof-of-principle to introduce CMP-NMR to food research and demonstrate its application to monitor the various phases in spaghetti, black turtle beans, and white long-grain rice, and how they change during the cooking process. When uncooked, only a small fraction of lipids and structurally bound water show any molecular mobility. Once cooked, little "crystalline solid" material is left, and all components exhibit increased molecular dynamics. Upon cooking, the solid-like components in spaghetti contains signals consistent with cellulose that were buried beneath the starches in the uncooked product. Thus, CMP-NMR holds potential for the study of food and related processes involving phase changes such as growth, manufacturing, and composting.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Oryza / Amido Idioma: En Revista: Food Chem Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Brasil País de publicação: Reino Unido
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Oryza / Amido Idioma: En Revista: Food Chem Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Brasil País de publicação: Reino Unido