Study of water dynamics in the soaking, steaming, and solid-state fermentation of glutinous rice by LF-NMR: a novel monitoring approach

Journal of Agricultural and Food Chemistry
Teng LiMingsheng Dong

Abstract

Solid-state fermentation (SSF) of starchy grain is a traditional technique for food and alcoholic beverage production in East Asia. In the present study, low-field nuclear magnetic resonance (LF-NMR) was introduced for the elucidation of water dynamics and microstructure alternations during the soaking, steaming, and SSF of glutinous rice as a rapid real-time monitoring method. Three different proton fractions with different mobilities were identified based on the degree of interaction between biopolymers and water. Soaking and steaming significantly changed the proton distribution of the sample. The different phases of SSF were reflected by the T2 parameters. In addition, the variations in the T2 parameters were explained by the microstructure changes of rice induced by SSF. The fermentation time and T2 parameters were sigmoidally correlated. Thus, LF-NMR may be an effective real-time monitoring method for SSF in starch systems.

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Citations

Dec 15, 2015·Journal of Agricultural and Food Chemistry·Jia WuYi Zhang
Mar 19, 2016·Food Chemistry·Huijuan YangGuanghong Zhou
Jan 3, 2016·Bioresource Technology·Zhi-Min ZhaoHong-Zhang Chen
Feb 27, 2016·Journal of Agricultural and Food Chemistry·Shuailing YangSongyi Lin
Nov 25, 2016·Journal of the Science of Food and Agriculture·Songyi LinFeng Chen
Aug 24, 2017·Magnetic Resonance in Medicine : Official Journal of the Society of Magnetic Resonance in Medicine·Michela AbramiMario Grassi
Dec 19, 2017·Journal of the Science of Food and Agriculture·Danshi ZhuJianrong Li
Jan 13, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Yannan ChenXiao Wang
Feb 17, 2021·Bioscience, Biotechnology, and Biochemistry·Qiuyun LiFengbo Zhu
Aug 28, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Meijun XingGuiping Shen

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