Chapter 19. Water Partitioning in Colloidal Systems as Determined by Nuclear Magnetic Resonance

  1. Dr. David S. Reid President3,
  2. Dr. Tanaboon Sajjaanantakul4,
  3. Dr. Peter J. Lillford5,
  4. Dr. Sanguansri Charoenrein6
  1. P. Chinachoti1,
  2. P. Chatakanonda2

Published Online: 14 MAY 2010

DOI: 10.1002/9780470958193.ch19

Book Title

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Additional Information

How to Cite

Chinachoti, P. and Chatakanonda, P. (2010) Water Partitioning in Colloidal Systems as Determined by Nuclear Magnetic Resonance, in Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (eds D. S. Reid, T. Sajjaanantakul, P. J. Lillford and S. Charoenrein), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958193.ch19

Editor Information

  1. 3

    Department of Food Science and Technology, University of California, Davis, California, USA

  2. 4

    Kasetsart University, Thailand

  3. 5

    Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK

  4. 6

    Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

Author Information

  1. 1

    Faculty of Agro - Industry, Prince of Songkla University, Songkla, Thailand

  2. 2

    Kasetsart Agricultural and Agro - Industrial Product Improvement Institute, Kasetsart University, Bangkok, Thailand

Publication History

  1. Published Online: 14 MAY 2010
  2. Published Print: 11 JUL 2010

ISBN Information

Print ISBN: 9780813812731

Online ISBN: 9780470958193

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CHAPTER TOOLS

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Keywords:

  • water partitioning - nuclear magnetic resonance;
  • food colloids - complex molecular biopolymer arrangement;
  • processing and storage conditions - conformation and intermolecular interaction;
  • properties of physical barriers - influencing water exchange;
  • water molecules - universal solvent;
  • understanding fundamental properties of water - impacting various areas of food science technologically;
  • starch - major source of energy

Summary

This chapter contains sections titled:

  • Abstract

  • Introduction

  • Starch

  • Amylose, Amylopectin, and More

  • Hydration

  • Nondiscriminating Properties

  • Water Distribution

  • Discriminating NMR T2 Distribution

  • Cassava Starch

  • NMR

  • The Gelatinization Behavior of Water - Saturated Starch Granules

  • Starch - Chain Mobility During Gelatinization

  • The Freezing Behavior of Water - Saturated Starch Granules

  • Acid Hydrolysis

  • Syneresis and Freeze - Thaw Stability

  • Conclusions

  • References

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