Diffusion von Wasser in Stärkegelen
- 1 January 1974
- journal article
- research article
- Published by Wiley in Starch ‐ Stärke
- Vol. 26 (2) , 39-42
- https://doi.org/10.1002/star.19740260202
Abstract
Diffusion of Water in Starch Gels. By the technique of NMR with pulsed field gradients we have studied the diffusion of water in maize starch gels with 50–95% H2O at temperatures between 1 and 47°C. The water molecules showed uniform and unrestricted diffusion of the same activation energy as in bulk water. The coeffizient of self‐diffusion Ds is roughly proportional to the square of the fraction of water and fits continuously to that of bulk water; DS (gel)∼DS (H2O) ∼ (fraction of water)2 The boundaries of the swollen starch grains are no barriers to diffusion.Keywords
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