Spin‐spin relaxation times of protons in starch suspensions are reported. Values were found to change markedly upon gelatinization. This behaviour is attributed to an increase in the mobility and hydration of polymer chains. It is suggested that the change in relaxation time reflects the properties of a small number of protons in the system and that the bulk of the water is not bound in any fundamental sense.
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Lelièvre et al. (1975) studied this question.
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