Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 63, Issue 12, Pages 3261-3270Publisher
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.5b00769
Keywords
solid-state fermentation; fermented rice; LF-NMR; water distribution
Funding
- High-Tech Research and Development Program of China [2011AA100903, 2013BAD18B01-4]
- National Natural Science Foundation of China [31201422, 31371807]
- Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD)
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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 T-2 parameters. In addition, the variations in the T-2 parameters were explained by the microstructure changes of rice induced by SSF. The fermentation time and T-2 parameters were sigmoidally correlated. Thus, LF-NMR may be an effective real-time monitoring method for SSF in starch systems.
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