Using NMR to Probe Solute Mobility and Its Relationship to Functionality and Sensory Characteristics of Carbohydrate-Containing Systems

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.

Name thesis:degree_name

Ph.D.

Level thesis:degree_level

Dissertation

Discipline thesis:degree_discipline

Food Science and Human Nutrition

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2015

Author dc:creator

• Mahawanich, Thanachan

Contributors dc:contributor

• Schmidt, Shelly J.

• Agriculture, Food Science and Technology

Language dc:language

eng

Identifier

(MiAaPQ)AAI9990072

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/83748