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13C NMR Spectroscopy of conventional and microwave heated vital wheat gluten

✍ Scribed by S.L. Umbach; E.A. Davis; J. Gordon

Book ID
117559986
Publisher
Elsevier Science
Year
1998
Tongue
English
Weight
752 KB
Volume
28
Category
Article
ISSN
0733-5210

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This work describes a carbon and proton solid-state NMR study of the hydration of a high molecular weight wheat glutenin subunit, 1Dx5. The effect of the presence of disulfide bonds on the hydration behavior of the subunit is investigated by a comparison of the unalkylated and alkylated forms of the