【作者】 林向阳； 何承云； 陈卫江； 阮榕生； 张锦胜；

【Author】 Xiangyang Lin~(1,2) Chengyun He~1 Weijiang Chen~1 Rongsheng Ruan~1 Jinsheng Zhang~1 1.The Key Laboratory of Food Science of MOE,Nanchang University,Nanchang 330047 2.Institute of Biotechnology Fuzhou University,Fuzhou 350002

【机构】 南昌大学食品科学教育部重点实验室；

【摘要】 利用脉冲梯度场核磁共振技术(PFG-NMR)研究蔗糖对面团自旋-自旋弛豫特性的影响。分子的自旋-自旋弛豫特性与分子的流动性呈正相关。采用 CPMG 脉冲序列检测面团中质子的自旋-自旋弛豫时间(T2)。在面团中流动性不同的水分,表现出不同的弛豫时间。实验表明,蔗糖的亲水性能够显著改变面团的自旋-自旋弛豫时间。通过磁共振图像,发现蔗糖能够明显促进面团中质子的均匀分布,增强其流动性。当水分含量一定时,面团的自旋 -自旋弛豫时间随蔗糖含量的增加而增加。更多还原

【Abstract】 We researched the effects of sucrose on the spin-spin relaxation property in dough using pulsed field gradient Nuclear Magnetic Resonance(PFG-NMR)techniques.It existed a positive correlation between the spin-spin relaxation characteristic and molecular mobility.The spin-spin relaxation time(T2)measurement in sucrose solution and dough was carried out using the CPMG pulse sequence.The water which has different mobility in dough showed different relaxation time.From the magnetic resonance images of dough with sucrose,we found sucrose could improve the proton distribution,and increase their mobility in system.As the water is determined in dough,the spin-spin relaxation time of dough increased with sucrose content increased.更多还原