Document Detail


Cross-polarization/magic angle spinning NMR to study glucose mobility in a model intermediate-moisture food system.
MedLine Citation:
PMID:  12475288     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Theories for the chemical stability of foods cite the role of moisture content or water activity in reactant mobility, though mobility has been variously defined. One theory, based on plasticization by moisture, is limited by a lack of research directly linking the mobility of a matrix to the mobility and reactivity of small solute molecules in foods. A cross-polarization/magic angle spinning technique was developed to study glucose rotational mobility in the solid state over a range of water activities and in matrixes with different glass transition temperatures. Data analysis stressed the significance of separating molecular mobility from relaxation time. Results showed that, in a caseinate matrix, compared to a control, adding glycerol yielded the highest glucose mobility and lowest glass transition temperature (T(g)), while adding sorbitol also increased mobility and lowered T(g). Consequently, plasticization by either moisture or these humectants increases the mobility of small solute molecules such as glucose.
Authors:
Craig P Sherwin; Theodore P Labuza; Alon McCormick; Bin Chen
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  50     ISSN:  0021-8561     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2002 Dec 
Date Detail:
Created Date:  2002-12-11     Completed Date:  2003-01-17     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  7677-83     Citation Subset:  IM    
Affiliation:
Department of Food Science, University of Wisconsin, 1605 Linden Drive, Madison, Wisconsin 53706, USA. cpsherwin@wisc.edu
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MeSH Terms
Descriptor/Qualifier:
Chemistry, Physical
Food Technology*
Glass
Glucose / chemistry*
Glycerol / administration & dosage
Magnetic Resonance Spectroscopy / methods*
Models, Theoretical
Physicochemical Phenomena
Sorbitol / administration & dosage
Temperature
Water
Chemical
Reg. No./Substance:
50-70-4/Sorbitol; 50-99-7/Glucose; 56-81-5/Glycerol; 7732-18-5/Water

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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