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- W2472803292 abstract "Proton rotating frame relaxation times [T 1ρ (H)] were used to characterize the molecular dynamics and structural homogeneity in waxy corn starch, wheat gluten, and mixtures of both. Single-phase relaxation of T 1ρ (H) was found in native starch, indicating a relatively small dimension of structural heterogeneity in terms of spin-diffusion. Heating of the starch samples decreased the T 1ρ (H) to 3.2-3.4 msec, as compared to raw starch samples at 5.3-6.2 msec, possibly due to the presence of more amorphous domains. The native wheat gluten displayed a slightly inhomogeneous T 1ρ (H) of 4.9-6.3 msec, suggesting the presence of a structural inhomogeneity, different from that of native waxy corn starch. Heating of gluten decreased the T 1ρ (H), which was also dependent on moisture. When mixed at a 1 :1 starch-to-gluten ratio and heated, the T 1ρ (H) associated with the gluten were similar to those for pure gluten at 20% moisture content (mc). However, when dried to 2% mc, the gluten T 1ρ (H) increased to 9.3-9.6 msec. The T 1ρ (H) values for starch in the mixture were slightly increased to 5.7 msec. The different T 1ρ (H) values for starch and gluten suggested a limited miscibility of the two components. Compared to starch, gluten T 1ρ (H) was far more sensitive to moisture content." @default.
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- W2472803292 date "1996-01-01" @default.
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- W2472803292 title "Proton relaxation of starch and gluten by solid-state nuclear magnetic resonance spectroscopy" @default.
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