The rate of starch gelatinization as observed by PFG-NMR measurement of water diffusivity in rice starch/water mixtures

摘要: Abstract The gelatinization rate of rice starch was studied by observing the water diffusivity measured a PFG (Pulsed-Field-Gradient)-NMR method. A starch/water mixture in glass capillary tubes heated and cooled stepwise manner. these samples decreased as heating time increased. This recognized increase amount carbohydrate polymer dissolved aqueous phase during heating. Consequently, converted into moisture content solution. course changes this approximated first-order process, constant order 10 −2 s −1 obtained for 66–80 °C. value is comparable to that literature DSC isothermal method, while those other methods such flow consistency gravimetric were 100-fold smaller.