13C Solid state nuclear magnetic resonance study of wheat gluten

A - Papers appearing in refereed journals

Belton, P. S., Shewry, P. R. and Tatham, A. S. 1985. 13C Solid state nuclear magnetic resonance study of wheat gluten. Journal of Cereal Science. 3 (4), pp. 305-317.

AuthorsBelton, P. S., Shewry, P. R. and Tatham, A. S.
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. 

Year of Publication1985
JournalJournal of Cereal Science
Journal citation3 (4), pp. 305-317
Digital Object Identifier (DOI)doi:10.1016/S0733-5210(85)80004-7
Open accessPublished as non-open access
PublisherElsevier

Permalink - https://repository.rothamsted.ac.uk/item/8q127/13c-solid-state-nuclear-magnetic-resonance-study-of-wheat-gluten

2 total views
0 total downloads
1 views this month
0 downloads this month