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Molecular Dynamics of Water in Foods and Related Model Systems: Multinuclear Spin Relaxation Studies and Comparison with Theoretical Calculations

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Water Relationships in Foods

Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 302))

Abstract

A review of recent studies of molecular dynamics of water in foods and model systems is presented, and the theoretical results are compared with experimental data obtained by several techniques. Both theoretical and experimental approaches are discussed for electrolytes, carbohydrates, and food proteins in solution. Theoretical results from Monte Carlo simulations are compared with experimental NMR relaxation data for quadrupolar nuclei such as those of deuterium and oxygen-17.

Hydration studies of wheat, soybean, corn, and myofibrillar proteins by multinuclear spin relaxation techniques are discussed, and several new approaches to the analysis of the experimental data are considered. Correlation times of water motions in hydrated food systems are determined from NMR and dielectric relaxation data. The values of the correlation times for dilute solutions of electrolytes and carbohydrates estimated by NMR are in good agreement with those calculated from dielectric relaxation data, but seem to differ significantly from those proposed from Monte Carlo simulations. Several new and important results concerning the hydration of potato and cereal starches are presented, showing the very different hydration behaviors of these two major groups of starches. The combination of molecular dynamics computations with NMR relaxation techniques will hopefully stimulate novel technological developments in food engineering based on such fundamental studies.

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Authors and Affiliations

  1. University of Illinois at Urbana, 905 S. Goodwin Avenue, 580 Bevier Hall, Urbana, IL, 61801, USA

    Ion C. Baianu, Peter J. Bechtel, Adela Mora, Lazaros T. Kakalis, Phillip Yakubu, Patricia Myers-Betts & Tsao-Chen Wei

  2. Agricultural and Food Chemistry NMR Facility, 905 S. Goodwin Avenue, 580 Bevier Hall, Urbana, IL, 61801, USA

    Ion C. Baianu, Phillip Yakubu, Patricia Myers-Betts & Tsao-Chen Wei

  3. Muscle Biology Laboratory, 905 S. Goodwin Avenue, 580 Bevier Hall, Urbana, IL, 61801, USA

    Peter J. Bechtel & Adela Mora

  4. USDA Eastern Regional Research Center, 600 East Mermaid Lane, Philadelphia, PA, 19118, USA

    Thomas F. Kumosinski & Lazaros T. Kakalis

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  1. Ion C. Baianu
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  2. Thomas F. Kumosinski
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  5. Lazaros T. Kakalis
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  6. Phillip Yakubu
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Editors and Affiliations

  1. Fundamental Science Group, Nabisco Brands, Inc., P.O. 1943, 200 DeForest Ave., East Hanover, NJ, 07936, USA

    Harry Levine (Senior Principal Scientist) & Louise Slade (Research Fellow) (Senior Principal Scientist) &  (Research Fellow)

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Baianu, I.C. et al. (1991). Molecular Dynamics of Water in Foods and Related Model Systems: Multinuclear Spin Relaxation Studies and Comparison with Theoretical Calculations. In: Levine, H., Slade, L. (eds) Water Relationships in Foods. Advances in Experimental Medicine and Biology, vol 302. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-0664-9_28

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  • DOI: https://doi.org/10.1007/978-1-4899-0664-9_28

  • Publisher Name: Springer, Boston, MA

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