パルスNMRによる大豆種子中の水分測定

概要

論文の詳細を見る
The water in soybean powder, soaked soybeans and cooked soybeans was fractionated into unfrozen water and freezable water from the data on the free induction decay freezing curve, and into bound and mobile fractions from the data on the spin-spin relaxation curve by pulsed nuclear magnetic resonance. The effects of soaking and cooking conditions on the state of water were examined. In soybean powder of several hydration levels, the freezing curves showed that the levels of unfrozen water were constant for most samples below -13.7℃. The spin-spin relaxation curves showed that hte mobile fraction increased with moisture content, while the amount of bound fraction remained about 0.30 g water /g dry matter. The length of soaking time did not affect the unfrozen water contents of soaked and cooked soybeans, but total moisture content increased with time, resulting in the increase of freezable water content. The prolongation of cooking time reduced the level of total moisture, but the unfrozen water content remained constant, resulting in an increase in proportion of unfrozen water. The proportion of freezable water in total water was related to the cooking quality of soybeans.
社団法人日本生物工学会の論文
1983-11-25