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Polymer‐Water Interaction of Maltodextrins. Part II: NMR Study of Bound Water in Liquid Maltodextrin‐Water Systems
Author(s) -
Radosta S.,
Schierbaum F.,
Yuriev W. P.
Publication year - 1989
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.19890411107
Subject(s) - maltodextrin , bound water , water activity , free water , chemistry , polymer , relaxation (psychology) , sorption , aqueous solution , chemical engineering , starch , materials science , water content , thermodynamics , chromatography , organic chemistry , molecule , physics , adsorption , environmental engineering , geology , engineering , spray drying , psychology , social psychology , geotechnical engineering
The NMR relaxation times T 1 and T 2 for starch polysaccharides in solution were employed for the characterization of bound and free water. The “ Solomon equations” were taken for the calculation of the amount of bound water in maltodextrin‐water systems. The amount of monomolecular bound water in maltodextrin solutions and gels is independent on the state in the same order of magnitude as estimated for maltodextrin powders from water vapour sorption isotherms. With increasing temperature between 1°C and 60°C a slight decrease of bound water was found.