Mobility and Activity of Water in Casein Model Systems as Determined by 2H NMR and Sorption Isotherms

The objectives of this work were to determine the isopiestic water adsorption isotherm for casein and casein-sodium chloride (NaCl) model systems and to investigate the relation between a w and water mobility as determined by 2 H NMR R 1 and R 2 values in the same model systems

[1]  P. Bechtel,et al.  Oxygen-17 and sodium-23 nuclear magnetic resonance studies of myofibrillar protein interactions with water and electrolytes in relation to sorption isotherms , 1988 .

[2]  I. Băianu,et al.  Sorption equilibrium and hydration studies of lysozyme: water activity and 360-MHz proton NMR measurements , 1987 .

[3]  I. Băianu,et al.  Mobility of water in starch powders determined by nuclear magnetic resonance , 1987 .

[4]  I. Băianu,et al.  Oxygen-17 and deuterium nuclear magnetic resonance studies of lysozyme hydration. , 1986, Archives of biochemistry and biophysics.

[5]  W. Kemp NMR in Chemistry , 1986 .

[6]  M. Steinberg,et al.  Interaction of Sodium Chloride With Raw Starch in Freeze-Dried Mixtures as Shown by Water Sorption , 1985 .

[7]  P. Bechtel,et al.  Desorption and adsorption isotherms of meat-salt mixtures , 1984 .

[8]  U. Moor,et al.  Effect of calcium on the hydration of casein. I. Water vapour sorption and fine structure of calcium caseinates compared with sodium caseinates in the pH range 4·6–8·0 , 1984, Journal of Dairy Research.

[9]  T. S. Lioutas Interactions Among Protein, Electrolytes and Water Determined by Nuclear Magnetic Resonance and Hydrodynamic Equilibria (Nmr) , 1984 .

[10]  M. Steinberg,et al.  Interaction Between Sodium Chloride and Paracasein as Determined by Water Sorption , 1984 .

[11]  P. Callaghan,et al.  Diffusion of fat and water in cheese as studied by pulsed field gradient nuclear magnetic resonance , 1983 .

[12]  P. Callaghan,et al.  Nuclear magnetic resonance studies of wheat starch pastes , 1983 .

[13]  M. Steinberg,et al.  Characterization of Polymer and Solute Bound Water by Pulsed NMR , 1983 .

[14]  J. Magnuson,et al.  Water Binding of Wheat Flour Doughs and Breads as Studied by Deuteron Relaxation , 1983 .

[15]  M. Steinberg,et al.  Linearization of the Water Sorption Isotherm for Homogeneous Ingredients over aw 0.30–0.95 , 1981 .

[16]  M. Steinberg,et al.  A Proximity Equilibration Cell for Rapid Determination of Sorption Isotherms , 1981 .

[17]  M. Steinberg,et al.  CALCULATION OF MOISTURE CONTENT OF A FORMULATED FOOD SYSTEM TO ANY GIVEN WATER ACTIVITY , 1980 .

[18]  J. Magnuson,et al.  PULSED NUCLEAR MAGNETIC RESONANCE STUDY OF WATER MOBILITY IN FLOUR DOUGHS , 1979 .

[19]  F. Sargent An estimate of the rate of spin trapping of methoxy radicals by 2-methyl-2-nitrosopropane (tert-nitrosobutane) , 1977 .

[20]  Marvin P. Steinberg,et al.  WATER BINDING OF MACROMOLECULES DETERMINED BY PULSED NMR , 1976 .

[21]  I. Kuntz,et al.  Hydration of proteins and polypeptides. , 1974, Advances in protein chemistry.

[22]  T. L. James,et al.  Nuclear magnetic resonance relaxation time and self-diffusion constant of water in hen egg white and yolk. , 1972, Biochimica et Biophysica Acta.

[23]  S. GüAL,et al.  HYDRATION OF SODIUM CHLORIDE BOUND BY CASEIN AT MEDIUM WATER ACTIVITIES , 1971 .

[24]  E. Berlin,et al.  Comparison of Water Vapor Sorption by Milk Powder Components , 1968 .

[25]  R. Robinson,et al.  Standard Solutions for Humidity Control at 25° C. , 1949 .

[26]  Sherman E. Smith The Sorption of Water Vapor by High Polymers , 1947 .