Linked Life Data

15360294

Source:http://linkedlifedata.com/resource/pubmed/id/15360294

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
5
pubmed:dateCreated
2004-9-13
pubmed:abstractText
The interaction of water with flour or gluten in hydrated samples was investigated by proton magnetization transfer measurements. Flour and gluten from both durum and bread wheat seeds, either unaged or artificially aged over different periods of time, were investigated. Measurements were performed at several radio frequency power levels and frequency offsets, and the data were quantitatively modeled by two interacting pools, a liquid (water) and a solid (macromolecules) one. A super-Lorentzian line shape well described the magnetization of the solid pool. Magnetization transfer was found to be more efficient for flour with respect to gluten samples, in agreement with their hydrophilic/hydrophobic behavior. The aging treatment of seeds resulted in a minor degree of interaction between macromolecules and water.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:issn
1525-7797
pubmed:author
pubmed:issnType
Print
pubmed:volume
5
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
1824-31
pubmed:dateRevised
2008-11-21
pubmed:meshHeading
pubmed:articleTitle
1H magnetization transfer in hydrated gluten and flour: effects of wheat aging.
pubmed:affiliation
IPCF-CNR, Area della Ricerca di Pisa, via G. Moruzzi 1, 56124, Italy. lucia@ipcf.cnr.it
pubmed:publicationType
Journal Article, Research Support, Non-U.S. Gov't