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A Two-Dimensional Relaxation Study of the Evolving Microstructure in a Mixed Biopolymer Gel

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Abstract

It is shown that two-dimensional (2-D) T 1–T 2 relaxation spectra are sensitive to the changing microstructure in a model food system comprising water-in-water gelatin–agarose gelled emulsions. This 2-D relaxation–microstructure relationship suggests that T 1–T 2 spectra have the potential of acting as “fingerprint” molecular biomarkers of microstructure in complex water-rich biological systems and this has important future implications for in vivo magnetic resonance imaging studies of food digestion and of the changing structure of cancerous tissue.

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Acknowledgments

We gratefully acknowledge funding support from the EU programme FP7-226783, “Integrated sensing and imaging devices for designing, monitoring and controlling microstructure of foods” (INSIDE FOOD). B.P.H. gratefully acknowledges funding support from the Biotechnology and Biological Science Research Council (BBSRC).

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Authors and Affiliations

  1. Institute of Food Research, Norwich Research Park, Colney, Norwich, NR4 7UA, UK

    C. Iuliano, R. B. Piggott, L. Venturi & B. P. Hills

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  1. C. Iuliano
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  2. R. B. Piggott
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  3. L. Venturi
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  4. B. P. Hills
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Correspondence to B. P. Hills.

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Iuliano, C., Piggott, R.B., Venturi, L. et al. A Two-Dimensional Relaxation Study of the Evolving Microstructure in a Mixed Biopolymer Gel. Appl Magn Reson 38, 307–320 (2010). https://doi.org/10.1007/s00723-010-0123-2

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  • DOI: https://doi.org/10.1007/s00723-010-0123-2

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