The use of time domain 1H NMR to study proton dynamics in starch‐rich foods: A review. Issue 6 (20th September 2022)

• Record Type: Journal Article
• Authors: Riley, Isabella M.; Nivelle, Mieke A.; Ooms, Nand; Delcour, Jan A.
• Is Part Of: Comprehensive reviews in food science and food safety. Volume 21:Issue 6(2022)
• Page Start: 4738
• Page End: 4775
• Publication Date: 2022-09-20
• Subjects: molecular mobility -- starch transitions -- T2 relaxation -- variable‐temperature TD 1H NMR -- water dynamics; Food -- Research -- Periodicals; Food -- Safety measures -- Periodicals; 664.0072
• DOI: 10.1111/1541-4337.13029
• Languages: English
• ISSNs: 1541-4337

Abstract

Abstract: Starch is a major contributor to the carbohydrate portion of our diet. When it is present with water, it undergoes several transformations during heating and/or cooling making it an essential structure‐forming component in starch‐rich food systems (e.g., bread and cake). Time domain proton nuclear magnetic resonance (TD 1 H NMR) is a useful technique to study starch–water interactions by evaluation of molecular mobility and water distribution. The data obtained correspond to changes in starch structure and the state of water during or resulting from processing. When this technique was first applied to starch(‐rich) foods, significant challenges were encountered during data interpretation of complex food systems (e.g., cake or biscuit) due to the presence of multiple constituents (proteins, carbohydrates, lipids, etc.). This article discusses the principles of TD 1 H NMR and the tools applied that improved characterization and interpretation of TD NMR data. More in particular, the major differences in proton distribution of various dough and cooked/baked food systems are examined. The application of variable‐temperature TD 1 H NMR is also discussed as it demonstrates exceptional ability to elucidate the molecular dynamics of starch transitions (e.g., gelatinization, gelation) in dough/batter systems during heating/cooling. In conclusion, TD NMR is considered a valuable tool to understand the behavior of starch and water that relate to the characteristics and/or quality of starchy food products. Such insights are crucial for food product optimization and development in response to the needs of the food industry.