The molecular mobility of water associated with sucrose was determined by deuterium (2H) and oxygen‐17 (17O) high‐field Nuclear Magnetic Resonance (NMR) spectroscopy. Systems of sucrose and water or deuterium‐oxide over the solids concentration range of 5 to 80% were studied. Supersaturation to 70% sucrose in deuterium oxide was included. The relation between 17O and 2H NMR measurements and sucrose concentration indicated three regions of successively decreasing water mobility upon increasing solute concentration. Solutesolvent and solute‐solute interactions via hydrogen bonding are suggested as the mechanism to explain the observed decrease in water mobility. The water showed rapid rotational mobility according to NMR correlation times. which ranged between 9.5 and 100 psec depending on the hydration values used.
|Original language||English (US)|
|Number of pages||4|
|Journal||Journal of food science|
|State||Published - May 1987|
ASJC Scopus subject areas
- Food Science