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Water‐Barrier Property of Starch Films Investigated by Magnetic Resonance Imaging
Author(s) -
Chung YiLin,
Lai HsiMei
Publication year - 2005
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cc-82-0131
Subject(s) - chemistry , gelatin , starch , relaxation (psychology) , chemical engineering , organic chemistry , psychology , social psychology , engineering
Water‐barrier property of a starch film was investigated using a magnetic resonance imaging (MRI) technique with a two‐gelatin gel model system. A film was placed between two gels, which contained different amounts of sorbitol leading to high water activity (H‐gel) and low water activity (L‐gel) gels. The assembled model systems were used to investigate the changes of water status of gels during storage. A multislice‐multiecho pulse sequence was applied to acquire a series of transverse relaxation decay images, then spin‐spin relaxation time (T 2 ) of water protons of gelatin gels was calculated. The water migration from H‐gel to L‐gel and water redistribution within the gel during storage was evaluated based on the results of T 2 maps and T 2 profiles. The water transference rate was significantly influenced by the types of film used to separate the gels. The starch‐beeswax composite film had better water barrier ability than the starch fim. The combination of two‐gelatin gel model system and MRI techniques allowed the evaluation of the water‐barrier property of edible film prepared from biopolymers and also gave an insight into the physical structural change and chemical environmental conditions of gels due to water migration.