Nuclear magnetic resonance of water in deuterated citrus leaf tissue /

Rouse, R. E.

doi:10.5962/bhl.title.119749

Cited by 3 publications

(1 citation statement)

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“…For the lower water contents (5-16%), the δ 1/2 for the agar sample was lower than that for the carrageenan sample (Figure 9). From these results, we believe that the water molecules sorbed by carrageenan sample were more motionally restricted than those sorbed by agar at the same water contents and that the hydrogen bonding by the water sorbed in the sample was stronger (Rouse et al, 1982;Mizuno et al, 1995). It is, however, thought that δ 1/2 of proton is not influenced only by water protons.…”

Section: Resultsmentioning

confidence: 78%

Glass Transition Properties as a Function of Water Content for Various Low-Moisture Galactans

Mitsuiki

Yamamoto

Mizuno

et al. 1998

J. Agric. Food Chem.

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The glass transition temperatures (T g) of various low-moisture galactans, such as agars and carrageenans, were measured by differential scanning calorimetry (DSC) and occasionally by dynamic mechanical analysis (DMA). The shift in heat flow on the DSC thermogram was detected for all samples. The typical thermally activated relaxation process was observed in the DMA thermogram for an agar and a carrageenan that were measured as the representatives of galactans, and it was confirmed that the shift on the DSC thermogram was caused by the glass transition. The T g values of agars leveled off at higher water contents. Thus, the minimum T g values of agars were much higher than those of the carrageenans and a sample of wheat starch. The tightness of binding of the water, which was analyzed by proton nuclear magnetic resonance and water sorption isotherm data, was somewhat weaker to an agar than to a carrageenan even for the same water content, suggesting that most of the water molecules sorbed by the agar were free water and could not plasticize it. Keywords: Glass transition; agar; carrageenan; water binding; plasticizability

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Section: Resultsmentioning

confidence: 78%