TD‐NMR to understand water‐binding food properties

Rodriguez-Alonso, Elvira; Vergeldt, Frank J.; Goot, Atze Jan van der

doi:10.1002/mrc.4815

Cited by 11 publications

(6 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Time domain nuclear magnetic resonance (TD-NMR) is a fast and noninvasive tool to study the distribution and mobility of water populations present in food samples [51,52]. The water binding is an important parameter because it can be related to the gel strength of the heat induced β-lg gels.…”

Section: Water Bindingmentioning

confidence: 99%

Influence of Levan on the Thermally Induced Gel Formation of β-Lactoglobulin

Hundschell

Brühan

Anzmann

et al. 2022

Gels

View full text Add to dashboard Cite

In this study, the influence of levan on the phase behavior and the thermally induced gelation of the mixed β-lactoglobulin—levan gels as a function of polymer content, molecular weight and ionic strength was characterized. For this purpose, rheology was used to study the mechanical properties of the gels and the water binding of the network structure was investigated by time domain nuclear magnetic resonance. Phase behavior and network type were analyzed by optical observation and electron microscopy. Levan enhanced the aggregation and gel formation of β-lg due to segregative forces between the polymer species. Segregation was caused by the excluded volume effect and was more pronounced at lower ionic strength, higher levan contents and higher levan molecular weights. The presence of levan increased the water binding of the gel networks. However, this effect decreased with increasing levan content. At high ionic strength and high levan content, phase separated gels were formed. While segregative forces enhanced network formation, and therefore, increased the gel strength of mixed gels at low ionic strength, levan had also antagonistic effects on the network formation at high ionic strength and high polymer contents.

show abstract

Section: Water Bindingmentioning

confidence: 99%

Influence of Levan on the Thermally Induced Gel Formation of β-Lactoglobulin

Hundschell

Brühan

Anzmann

et al. 2022

Gels

View full text Add to dashboard Cite

show abstract

“…However, the NMR signal decay following excitation by a radio‐frequency (RF) pulse is useful in applications requiring information on relaxation, diffusion, or other related phenomena (Blümich, 2016). The technique has a wide range of applications in the food industry justifying the numerous review articles that have been published on the subject in recent years (Blümich, 2019; Colnago et al., 2021; Kirtil & Oztop, 2016; Ozel & Oztop, 2021; Rodríguez‐Alonso et al., 2019; Yao et al., 2022).…”

Section: Introductionmentioning

confidence: 99%

The use of time domain ¹H NMR to study proton dynamics in starch‐rich foods: A review

Riley

Nivelle

Ooms

et al. 2022

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Starch is a major contributor to the carbohydrate portion of our diet. When it is present with water, it undergoes several transformations during heating and/or cooling making it an essential structure-forming component in starch-rich food systems (e.g., bread and cake). Time domain proton nuclear magnetic resonance (TD 1 H NMR) is a useful technique to study starch-water interactions by evaluation of molecular mobility and water distribution. The data obtained correspond to changes in starch structure and the state of water during or resulting from processing. When this technique was first applied to starch(-rich) foods, significant challenges were encountered during data interpretation of complex food systems (e.g., cake or biscuit) due to the presence of multiple constituents (proteins, carbohydrates, lipids, etc.). This article discusses the principles of TD 1 H NMR and the tools applied that improved characterization and interpretation of TD NMR data. More in particular, the major differences in proton distribution of various dough and cooked/baked food systems are examined. The application of variabletemperature TD 1 H NMR is also discussed as it demonstrates exceptional ability to elucidate the molecular dynamics of starch transitions (e.g., gelatinization, gelation) in dough/batter systems during heating/cooling. In conclusion, TD NMR is considered a valuable tool to understand the behavior of starch and water that relate to the characteristics and/or quality of starchy food products. Such insights are crucial for food product optimization and development in response to the needs of the food industry.

show abstract

“…In that regard, TD‐NMR relaxometry can be used as an alternative approach to evaluate the hydration behaviour since it gives an idea about the water uptake, water content and distribution of a sample (Williams et al ., 2011; Narin et al ., 2020). There are many studies in the literature that TD‐NMR relaxometry has been used to determine the hydration behaviour of food samples such as starch, monosaccharides, food colloids, proteins and their interactions within proteinaceous food samples (Aroulmoji et al ., 2012; Dekkers et al ., 2016; Ozel et al ., 2017; Peters et al ., 2017; Rodríguez‐Alonso et al ., 2019). Since modifications on proteins cause some changes, their effects on the hydration behaviour of the proteins can be analysed through the TD‐NMR relaxometry.…”

Section: Introductionmentioning

confidence: 99%

Glycation of soy protein isolate with two ketoses: d‐Allulose and fructose

Tas

Ertugrul

Mazı

2021

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary Modification of food proteins to have improved functional properties is of great importance. In this study, modification of soy protein isolate (SPI) was achieved through glycation. SPI was glycated in a spray dryer (SD) and an incubator followed by freeze drying (FD). d‐Allulose, an important rare sugar, was used in SPI glycation as the carbohydrate source, and results were compared with fructose. In addition to the sugar type, two different SPI powder: sugar ratios (1:1 and 5:1) were investigated. For the glycated samples, emulsification activity, free amino groups, protein solubility, Fourier‐transform infrared spectroscopy analysis, antioxidant activity experiments and time‐domain NMR relaxometry measurements for hydration were conducted. According to the results, the solubility of SPI that is limited in native form has shown a significant improvement after glycation through both FD and SD methods. Besides, glycation through the FD method was found to be more favourable due to its milder conditions than the SD method. Considering the physicochemical properties, the best combination for the highest glycation degree was found to be the samples prepared at the 1:1 ratio with d‐Allulose in the FD method. Overall, it was concluded that glycation of SPI enhanced its functional properties such as antioxidant and emulsification activities.

show abstract

TD‐NMR to understand water‐binding food properties

Cited by 11 publications

References 30 publications

Influence of Levan on the Thermally Induced Gel Formation of β-Lactoglobulin

Influence of Levan on the Thermally Induced Gel Formation of β-Lactoglobulin

The use of time domain ¹H NMR to study proton dynamics in starch‐rich foods: A review

Glycation of soy protein isolate with two ketoses: d‐Allulose and fructose

Contact Info

Product

Resources

About

TD‐NMR to understand water‐binding food properties

Cited by 11 publications

References 30 publications

Influence of Levan on the Thermally Induced Gel Formation of β-Lactoglobulin

Influence of Levan on the Thermally Induced Gel Formation of β-Lactoglobulin

The use of time domain 1H NMR to study proton dynamics in starch‐rich foods: A review

Glycation of soy protein isolate with two ketoses: d‐Allulose and fructose

Contact Info

Product

Resources

About

The use of time domain ¹H NMR to study proton dynamics in starch‐rich foods: A review