13C Solid state nuclear magnetic resonance study of wheat gluten

P. S. Belton; P. R. Shewry; A. S. Tatham

doi:10.1016/S0733-5210(85)80004-7

13C Solid state nuclear magnetic resonance study of wheat gluten

P. S. Belton^*, P. R. Shewry, A. S. Tatham

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

13 Citations (Scopus)

Abstract

Variable contact time and single pulse excitation experiments were carried out on a gluten from a good baking quality cultivar, Timmo, and subtractions derived therefrom. The effects of urea on a set of fractions were observed. It was concluded that wheat gluten contains at least two populations of residues, one undergoing relatively rapid motion and the other much less mobile. The cross-polarisation magic angle spinning spectra of good and poor baking quality wheat cultivars were examined, but no correlation between the spectra and baking quality was observed.

Original language	English
Pages (from-to)	305-317
Number of pages	13
Journal	Journal of Cereal Science
Volume	3
Issue number	4
DOIs	https://doi.org/10.1016/S0733-5210(85)80004-7
Publication status	Published - Oct 1985
Externally published	Yes

Keywords

CP
HMW
LMW
MAS
NMR
SPE
TMS
cross-polarisation
high molecular weight
low molecular weight
magic-angle-spinning
nuclear magnetic resonance
single pulse excitation
spinning side bands
ssb
tetramethyl siloxane

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10.1016/S0733-5210(85)80004-7

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title = "13C Solid state nuclear magnetic resonance study of wheat gluten",

abstract = "Variable contact time and single pulse excitation experiments were carried out on a gluten from a good baking quality cultivar, Timmo, and subtractions derived therefrom. The effects of urea on a set of fractions were observed. It was concluded that wheat gluten contains at least two populations of residues, one undergoing relatively rapid motion and the other much less mobile. The cross-polarisation magic angle spinning spectra of good and poor baking quality wheat cultivars were examined, but no correlation between the spectra and baking quality was observed.",

keywords = "CP, HMW, LMW, MAS, NMR, SPE, TMS, cross-polarisation, high molecular weight, low molecular weight, magic-angle-spinning, nuclear magnetic resonance, single pulse excitation, spinning side bands, ssb, tetramethyl siloxane",

author = "Belton, {P. S.} and Shewry, {P. R.} and Tatham, {A. S.}",

year = "1985",

month = oct,

doi = "10.1016/S0733-5210(85)80004-7",

language = "English",

volume = "3",

pages = "305--317",

journal = "Journal of Cereal Science",

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TY - JOUR

T1 - 13C Solid state nuclear magnetic resonance study of wheat gluten

AU - Belton, P. S.

AU - Shewry, P. R.

AU - Tatham, A. S.

PY - 1985/10

Y1 - 1985/10

N2 - Variable contact time and single pulse excitation experiments were carried out on a gluten from a good baking quality cultivar, Timmo, and subtractions derived therefrom. The effects of urea on a set of fractions were observed. It was concluded that wheat gluten contains at least two populations of residues, one undergoing relatively rapid motion and the other much less mobile. The cross-polarisation magic angle spinning spectra of good and poor baking quality wheat cultivars were examined, but no correlation between the spectra and baking quality was observed.

AB - Variable contact time and single pulse excitation experiments were carried out on a gluten from a good baking quality cultivar, Timmo, and subtractions derived therefrom. The effects of urea on a set of fractions were observed. It was concluded that wheat gluten contains at least two populations of residues, one undergoing relatively rapid motion and the other much less mobile. The cross-polarisation magic angle spinning spectra of good and poor baking quality wheat cultivars were examined, but no correlation between the spectra and baking quality was observed.

KW - CP

KW - HMW

KW - LMW

KW - MAS

KW - NMR

KW - SPE

KW - TMS

KW - cross-polarisation

KW - high molecular weight

KW - low molecular weight

KW - magic-angle-spinning

KW - nuclear magnetic resonance

KW - single pulse excitation

KW - spinning side bands

KW - ssb

KW - tetramethyl siloxane

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U2 - 10.1016/S0733-5210(85)80004-7

DO - 10.1016/S0733-5210(85)80004-7

M3 - Article

AN - SCOPUS:84902218715

SN - 0733-5210

VL - 3

SP - 305

EP - 317

JO - Journal of Cereal Science

JF - Journal of Cereal Science

IS - 4

ER -

13C Solid state nuclear magnetic resonance study of wheat gluten

Abstract

Keywords

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