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Characterization of Polymer and Solute Bound Water by Pulsed NMR

  1. K. W. LANG,
  2. M. P. STEINBERG

Article first published online: 25 AUG 2006

DOI: 10.1111/j.1365-2621.1983.tb10779.x

Issue

Journal of Food Science

Journal of Food Science

Volume 48, Issue 2, pages 517–520, March 1983

Additional Information

How to Cite

LANG, K. W. and STEINBERG, M. P. (1983), Characterization of Polymer and Solute Bound Water by Pulsed NMR. Journal of Food Science, 48: 517–520. doi: 10.1111/j.1365-2621.1983.tb10779.x

Author Information

  1. Author Steinberg is affiliated with the Dept. of Food Science, Univ. of Illinois, Urbana, IL 61801. Author Lang, formerly with the Univ. of Illinois, is now with General Foods Corp., Tarry town, NY.

Publication History

  1. Issue published online: 25 AUG 2006
  2. Article first published online: 25 AUG 2006
  3. Ms received 5/29/82; revised 12/20/82; accepted 12/28/82.

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ABSTRACT

Pulsed NMR signals from water in combination with two polymers and two solutes, individually and in mixtures, was measured over aw range 0.75–0.95. Both spin-lattice (T1) and spin-spin (T2) relaxation curves showed negligible slopes for water with starch and casein (polymer water) and large for water with sucrose and salt (solute water). Mixtures of polymer and solute waters showed intermediate slopes. Dilution of a sucrose solution gave T1 and T2 responses approaching that of pure water. T2 from NaCl indicated less and from sucrose more water structure than pure water. NMR data coincided with sorption isotherms. It was concluded that polymer and solute waters show different NMR responses and can coexist in a food.

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