Solid‐state NMR to evaluate the molecular changes in the mango starch after 8 years of storage

Abstract

Mango seed starch was mainly investigated by 1D solid state nuclear magnetic resonance (NMR) to evaluate the changes in the chemical structure and molecular dynamic, as a response of time storage. X‐ray diffraction was used to accompany changes in the morphology after time storage. Thus, the basic work was to understand the changes of mango seed starch, after 8 years storage at room conditions. The solid‐state NMR and X‐ray diffraction results showed that no changes in both chemical structure and molecular dynamic as well as morphology was found after 8 years of being storage at room conditions. © 2012 Wiley Periodicals, Inc. J Appl Polym Sci, 2012

Solid State NMR

“…One example was showed in the literature, which exhibits the MAS and CPMAS solid state NMR spectra of seed flour bourbon mango spectra [15,16]. It shows that in these spectra have at least two segment areas of different molecular mobilities, and it may also a third due to the interaction of these two domains that may not be detected in this type of measurement.…”

“…In the low-field NMR, the relaxation parameters T 1 and T 2 for the hydrogen nuclei that constitute the samples can be measured directly, using the pulse sequences for such experiments and are widely used to characterize the types of molecular segments present in the samples and the interactions between them [15][16][17][18][19][20]. The time T 1 is associated with the return of the nucleus excited by the absorption of radiation to the equilibrium.…”

“…However, the inhomogeneity of the magnetic field causes the magnetization of the different nuclei processes at different rates when removing the RF and a time tau (τ) is needed to wait, which is chosen depending on the mobility of the sample; however, this inhomogeneity is refocused after an application of a 180° pulse, generating a single magnetization [1,15,16]. The pulse sequence normally used is Carr-PurcellMeiboom-Gill (CPMG), which contains a train of pulses [1][2][3][4][5].…”

Solid-State NMR Spectroscopy: Towards Structural Insights into Starch-Based Materials in the Food Industry

“…Several factors have a direct effect on, and bear responsibility for, the structure heterogeneity of starch-based products and food products. These factors include: water content [ 77 , 78 , 79 , 80 ], pH changes [ 81 , 82 , 83 , 84 ], storage conditions [ 85 , 86 , 87 , 88 ], temperature and pressure [ 89 , 90 , 91 , 92 ] and enzymatic degradation [ 93 , 94 , 95 , 96 ].…”