Study on the effect of enzyme preparation on the moisture distribution of non-fermented dough under freeze-thaw by NMR technique |
| Background introduction NMR (nuclear magnetic resonance) is a new technology applied in the food field to study the distribution and migration of moisture inside foods. The T2 inversion spectrum can indirectly reflect the water binding state, relative content and migration in the system. The following is an experimental case in which nuclear magnetic resonance technology studies the effect of enzyme preparation on the moisture distribution of non-fermented dough under freezing and thawing.
There are 2 peaks in the figure below: Peak 1 represents deep bound water and water combined with protein and starch; Peak 2 represents semi-bound water, which is water bound between protein and starch. T2(1) and T2(2) represent the relaxation times of peaks 1 and 2, respectively, and T2 represents the degree of freedom of water. The smaller the T2, the tighter the water binding, and the better the water holding capacity of the dough. The intensity of the proton signal is an important indicator for determining the moisture state in the dough. It is proportional to the water quality and is positively correlated with the integrated area of ​​the peak in the figure. By observing the change of the area of ​​the peak 1, the change of the deep combined water in the dough is known. That is, the relative content of deep combined water = peak 2 integral area ratio / (peak 1 integral area ratio + peak 2 integral area ratio)  Effect of Enzyme Preparation on Relaxation Time T2 of Freeze-Thawed Non-fermented Dough and Relative Content of Deep Combined Water
| References: "Effects of two enzyme preparations on the quality of non-fermented dough after freeze-thaw cycles", Journal of Agricultural Engineering, March 2015, Vol. 31, No. 6. |
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