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Elvira Rodriguez Alonso

Wageningen University & Research, Wageningen, Netherlands

TD?NMR to understand water?binding properties of novel ingredients in food application

Many food products can be considered as complex materials having various phases. For example, ice cream consists of 7 phases, including different water phases. Different water phases can occur in materials having different biopolymers, such as protein and carbohydrates, at high concentration. The properties of those phases depend on the exact amount of water present in that phase, and thus the division of the water between the phases. We discovered that TD-NMR is a very useful tool to understand water binding in a multiphase system.
On the other hand, rapeseed and sunflower are two of the most world-wide cultivated oilseeds for oil extraction. The main applications of this oil are human consumption and biodiesel (Lomascolo et al. 2012). The meal by-produced during oil extraction, despite its well-balanced nutritional profile, is nowadays only used for feed purposes. Low yields in protein fractionation and the presence of phenolic compounds have so far limited their application in food (Campbell, 2015). Rapeseed proteins are known to have certain functional properties, such as water-binding capacity. In this work, we investigate the water-binding properties of novel ingredients in food application with Time-Domain Nuclear Magnetic Resonance (TD-NMR).

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