Analysis of molecular mobility in corn and quinoa flours through ¹H NMR and its relationship with water distribution, glass transition and enthalpy relaxation
Solids-water interactions of corn and quinoa flours were evaluated through 1H NMR, DSC, and water sorption isotherms. Glass transition temperature (Tg), observed by DSC, was better distinguished through FID signals, and correlated to water content through the Gordon and Taylor model. Enthalpy relaxa...
| Autores principales: | , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
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Elsevier
2021
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| Acceso en línea: | http://hdl.handle.net/20.500.12123/10970 https://www.sciencedirect.com/science/article/pii/S0308814621024286 https://doi.org/10.1016/j.foodchem.2021.131422 |
| _version_ | 1855484690811584512 |
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| author | Rolandelli, Guido Farroni, Abel Eduardo Buera, María del Pilar |
| author_browse | Buera, María del Pilar Farroni, Abel Eduardo Rolandelli, Guido |
| author_facet | Rolandelli, Guido Farroni, Abel Eduardo Buera, María del Pilar |
| author_sort | Rolandelli, Guido |
| collection | INTA Digital |
| description | Solids-water interactions of corn and quinoa flours were evaluated through 1H NMR, DSC, and water sorption isotherms. Glass transition temperature (Tg), observed by DSC, was better distinguished through FID signals, and correlated to water content through the Gordon and Taylor model. Enthalpy relaxations, identified by thermal analysis at 50–70 °C were studied through transverse relaxation times (T2) measured after Hahn spin-echo sequence, which revealed a rearrangement of the biopolymers structures that cause immobilization of polymer chains and reduced mobility of water molecules with weak interactions with solids (lower T22). The higher lipid content of quinoa flour was manifested after the CPMG sequence (T2 ≈ 100 ms) and caused reduced hygroscopicity and Tg values compared with corn flour systems. 1H NMR resulted efficient for assigning proton populations and understanding the changes in their distribution with temperature, analyzing glass transition and interpreting the implications of enthalpy relaxations processes in corn and quinoa flours. |
| format | Artículo |
| id | INTA10970 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA109702021-12-22T13:58:06Z Analysis of molecular mobility in corn and quinoa flours through ¹H NMR and its relationship with water distribution, glass transition and enthalpy relaxation Rolandelli, Guido Farroni, Abel Eduardo Buera, María del Pilar Alimentos Productos Derivados de Cereales Harina de Maíz Quinua Calidad de los Alimentos Análisis de Alimentos Almacenamiento Polimeros Higroscopicidad Foods Cereal Products Corn Flour Food Quality Food Analysis Storage Polymers Hygroscopicity Isotermas de Sorción de Agua Movilidad Molecular Temperatura de Transición del Vidrio Relajación de la Entalpía Quinoa Solids-water interactions of corn and quinoa flours were evaluated through 1H NMR, DSC, and water sorption isotherms. Glass transition temperature (Tg), observed by DSC, was better distinguished through FID signals, and correlated to water content through the Gordon and Taylor model. Enthalpy relaxations, identified by thermal analysis at 50–70 °C were studied through transverse relaxation times (T2) measured after Hahn spin-echo sequence, which revealed a rearrangement of the biopolymers structures that cause immobilization of polymer chains and reduced mobility of water molecules with weak interactions with solids (lower T22). The higher lipid content of quinoa flour was manifested after the CPMG sequence (T2 ≈ 100 ms) and caused reduced hygroscopicity and Tg values compared with corn flour systems. 1H NMR resulted efficient for assigning proton populations and understanding the changes in their distribution with temperature, analyzing glass transition and interpreting the implications of enthalpy relaxations processes in corn and quinoa flours. EEA Pergamino Fil: Rolandelli, G. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria y Química Orgánica; Argentina Fil: Rolandelli, G. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Laboratorio Calidad de Alimento, Suelo y Agua; Argentina Fil: Buera, María del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria y Química Orgánica; Argentina Fil: Buera, María del Pilar. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina 2021-12-22T13:47:14Z 2021-12-22T13:47:14Z 2021-03 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/10970 https://www.sciencedirect.com/science/article/pii/S0308814621024286 0308-8146 https://doi.org/10.1016/j.foodchem.2021.131422 eng info:eu-repograntAgreement/INTA/2019-PD-E7-I152-001/2019-PD-E7-I152-001/AR./Alimentos nutracéuticos, funcionales o para regímenes especiales. info:eu-repo/semantics/restrictedAccess application/pdf Elsevier Food Chemistry 373 (Part A) : 131422. (March 2022) |
| spellingShingle | Alimentos Productos Derivados de Cereales Harina de Maíz Quinua Calidad de los Alimentos Análisis de Alimentos Almacenamiento Polimeros Higroscopicidad Foods Cereal Products Corn Flour Food Quality Food Analysis Storage Polymers Hygroscopicity Isotermas de Sorción de Agua Movilidad Molecular Temperatura de Transición del Vidrio Relajación de la Entalpía Quinoa Rolandelli, Guido Farroni, Abel Eduardo Buera, María del Pilar Analysis of molecular mobility in corn and quinoa flours through ¹H NMR and its relationship with water distribution, glass transition and enthalpy relaxation |
| title | Analysis of molecular mobility in corn and quinoa flours through ¹H NMR and its relationship with water distribution, glass transition and enthalpy relaxation |
| title_full | Analysis of molecular mobility in corn and quinoa flours through ¹H NMR and its relationship with water distribution, glass transition and enthalpy relaxation |
| title_fullStr | Analysis of molecular mobility in corn and quinoa flours through ¹H NMR and its relationship with water distribution, glass transition and enthalpy relaxation |
| title_full_unstemmed | Analysis of molecular mobility in corn and quinoa flours through ¹H NMR and its relationship with water distribution, glass transition and enthalpy relaxation |
| title_short | Analysis of molecular mobility in corn and quinoa flours through ¹H NMR and its relationship with water distribution, glass transition and enthalpy relaxation |
| title_sort | analysis of molecular mobility in corn and quinoa flours through ¹h nmr and its relationship with water distribution glass transition and enthalpy relaxation |
| topic | Alimentos Productos Derivados de Cereales Harina de Maíz Quinua Calidad de los Alimentos Análisis de Alimentos Almacenamiento Polimeros Higroscopicidad Foods Cereal Products Corn Flour Food Quality Food Analysis Storage Polymers Hygroscopicity Isotermas de Sorción de Agua Movilidad Molecular Temperatura de Transición del Vidrio Relajación de la Entalpía Quinoa |
| url | http://hdl.handle.net/20.500.12123/10970 https://www.sciencedirect.com/science/article/pii/S0308814621024286 https://doi.org/10.1016/j.foodchem.2021.131422 |
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