Using NMR to Probe Solute Mobility and Its Relationship to Functionality and Sensory Characteristics of Carbohydrate-Containing Systems
Mahawanich, Thanachan
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https://hdl.handle.net/2142/83748
Description
Title
Using NMR to Probe Solute Mobility and Its Relationship to Functionality and Sensory Characteristics of Carbohydrate-Containing Systems
Author(s)
Mahawanich, Thanachan
Issue Date
2000
Doctoral Committee Chair(s)
Schmidt, Shelly J.
Department of Study
Food Science and Human Nutrition
Discipline
Food Science and Human Nutrition
Degree Granting Institution
University of Illinois at Urbana-Champaign
Degree Name
Ph.D.
Degree Level
Dissertation
Keyword(s)
Agriculture, Food Science and Technology
Language
eng
Abstract
The relationship between molecular mobility and the perceived sweetness of sucrose, fructose, and glucose solutions was investigated. At the same molar concentration, the translational mobility of water was highest in the fructose, followed by the sucrose and glucose solutions. The maximum sweetness intensity values (Imax) for the sugar solutions were also in the same order. The perceived sweetness of the sugar solutions was correlated to translational mobility of water in the solutions. However, this correlation was non-linear and sugar dependent. There was a strong correlation between the rotational mobility of water and the viscosity of the solution. The rotational and translational mobility of sugar molecules was a function of the sugar molecular weight.
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