Study of Water Dynamics in the Soaking, Steaming, and Solid-State Fermentation of Glutinous Rice by LF-NMR: A Novel Monitoring Approach

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.