Multinuclear Spin Relaxation and High-Resolution Nuclear Magnetic Resonance Studies of Food Proteins, Agriculturally Important Materials and Related Systems

  • I. C. Baianu
  • T. F. Kumosinski
  • P. J. Bechtel
  • P. A. Myers-Betts
  • P. Yakubu
  • A. Mora
Part of the Basic Life Sciences book series (BLSC, volume 56)


An overview of the applications of Nuclear Magnetic Resonance (NMR) techniques in Agriculture and Food Chemistry, covering high-resolution, solid-state, pulsed gradient and two-dimensional techniques is presented. The systems investigated by such techniques range from purified proteins to mixtures, starch granules and wheat grains.

Both hydration and structural/composition approaches that employ NMR techniques are discussed from the point of view of applications rather than technique development.

Hydration models derived from multinuclear studies are discussed for food proteins and enzymes. The role of protein-protein interactions in the analysis of the NMR results on hydration is also discussed. Amongst the food proteins considered are: wheat gliadins, glutenins, corn zeins, soy glycinins and conglycinins, as well as muscle proteins.

Several new applications and new directions of development of NMR in Agriculture and Food Chemistry are suggested, and potential practical applications are pointed out.


Nuclear Magnetic Resonance Nuclear Magnetic Resonance Spectrum Wheat Gluten Nuclear Magnetic Resonance Relaxation Lysozyme Solution 


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Copyright information

© Plenum Press, New York 1990

Authors and Affiliations

  • I. C. Baianu
    • 1
  • T. F. Kumosinski
    • 3
  • P. J. Bechtel
    • 2
  • P. A. Myers-Betts
    • 1
  • P. Yakubu
    • 1
  • A. Mora
    • 1
  1. 1.Department of Food Science, Agricultural and Food Chemistry NMR FacilityUniversity of Illinois at UrbanaUrbanaUSA
  2. 2.Department of Animal ScienceUniversity of Illinois at UrbanaUrbanaUSA
  3. 3.ARS, NAA, ERRCUnited States Department of AgriculturePhiladelphiaUSA

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