Low-field Nuclear Magnetic Resonance Relaxation Properties and Principal Component Analysis of Gelatin-Sucrose/Sodium Chloride
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Abstract:
The effects of sucrose and sodium chloride (NaCl) solutions at different concentrations on the low-field nuclear magnetic resonance (LF-NMR) relaxation properties of gelatin gel system were studied. Principal component analysis (PCA) was used to analyze the correlation of relaxation properties of gelatin gel system with gel strength. The results for the gelatin-sucrose gel system indicate that the relaxation time of bound water (T21) was prolonged, while that of free water (T22) was reduced, with increasing concentration of sucrose. Additionally, mono-component relaxation time (T2w) was shortened, while proportions of bound water (S21%) and free water (S22%) were increased and reduced, respectively. The results for gelatin-NaCl gel system show that with increase in NaCl concentration, the T21, T22, and T2w were relatively prolonged, while S21% and S22% were similarly increased and reduced, respectively. The two gel systems and their corresponding solvents could be distinctly distinguished from each other on the principal component (PC) score plot, and the gel strength of gelatin-sucrose/NaCl gel systems showed good correlation with the LF-NMR-PCA comprehensive score. The results of this study indicate that LF-NMR technique effectively reflects changes in the state of water and its corresponding proportion in gelatin-sucrose/NaCl gel systems, while also reflecting changes in gel strength. This may have applications in gelatin-based food production and processing. Key words: gelatin; low-field nuclear magnetic resonance; principal component analysis; sucrose; sodium chloride
