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Diffusion von Wasser in Stärkegelen
Author(s) -
Basler W.,
Lechert H.
Publication year - 1974
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19740260202
Subject(s) - diffusion , pulsed field gradient , starch , activation energy , fraction (chemistry) , chemistry , materials science , analytical chemistry (journal) , self diffusion , thermodynamics , chromatography , organic chemistry , physics , self service , marketing , business
Diffusion of Water in Starch Gels. By the technique of NMR with pulsed field gradients we have studied the diffusion of water in maize starch gels with 50–95% H 2 O at temperatures between 1 and 47°C. The water molecules showed uniform and unrestricted diffusion of the same activation energy as in bulk water. The coeffizient of self‐diffusion D s is roughly proportional to the square of the fraction of water and fits continuously to that of bulk water; D S (gel)∼D S (H 2 O) ∼ (fraction of water) 2 The boundaries of the swollen starch grains are no barriers to diffusion.
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