Solids-water interactions of corn and quinoa flours were evaluated through ¹H NMR, DSC, and water sorption isotherms. Glass transition temperature (T_g), observed by DSC, was better distinguished through FID signals, and correlated to water content through the Gordon and Taylor model. Enthalpy relaxations, identified by thermal analysis at 50–70 °C were studied through transverse relaxation times (T₂) measured after Hahn spin-echo sequence, which revealed a rearrangement of the biopolymers structures that cause immobilization of polymer chains and reduced mobility of water molecules with weak interactions with solids (lower T₂₂). The higher lipid content of quinoa flour was manifested after the CPMG sequence (T₂ ≈ 100 ms) and caused reduced hygroscopicity and T_g values compared with corn flour systems. ¹H NMR resulted efficient for assigning proton populations and understanding the changes in their distribution with temperature, analyzing glass transition and interpreting the implications of enthalpy relaxations processes in corn and quinoa flours.

玉米和藜麦粉的固水相互作用通过¹ H NMR、DSC 和水吸附等温线进行评估。通过 DSC 观察到的玻璃化转变温度 ( T _g ) 通过 FID 信号更好地区分，并通过 Gordon 和 Taylor 模型与水含量相关。通过在 Hahn 自旋回波序列之后测量的横向弛豫时间 ( T ₂ )研究了在 50–70 °C 下通过热分析确定的焓弛豫，这揭示了生物聚合物结构的重排，导致聚合物链的固定和水的流动性降低与固体相互作用弱的分子（低T ₂₂）。与玉米粉系统相比，在 CPMG 序列（T ₂ ≈ 100 ms）之后表现出藜麦粉的较高脂质含量，并导致吸湿性和T _g值降低。¹ H NMR 可有效分配质子群并了解其分布随温度的变化、分析玻璃化转变以及解释玉米和藜麦粉中焓弛豫过程的影响。