Low resolution 1H NMR assignment of proton populations in pound cake and its polymeric ingredients.

Based on a model system approach, five different proton populations were distinguished in pound cake crumb using one dimensional low resolution (1)H NMR spectroscopy. In free induction decay (FID) measurements, proton populations were assigned to (i) non-exchanging CH protons of crystalline starch, proteins and crystalline fat and (ii) non-exchanging CH protons of amorphous starch and gluten, which are in little contact with water. In Carr-Purcell-Meiboom-Gill (CPMG) measurements, three proton populations were distinguished. The CPMG population with the lowest mobility and the FID population with the highest mobility represent the same proton population. The two CPMG proton populations with the highest mobility were assigned to exchanging protons (i.e., protons of water, starch, gluten, egg proteins and sugar) and protons of lipids (i.e., protons of egg yolk lipids and amorphous lipid fraction of margarine) respectively. Based on their spin-lattice relaxation times (T1), two dimensional (1)H NMR spectroscopy further resolved the two proton populations with the highest mobility into three and two proton populations, respectively.

[1]  T. Labuza,et al.  Nuclear Magnetic Resonance Studies of Water Mobility in Bread during Storage , 1997 .

[2]  B. Hills,et al.  Methods for peak assignment in low-resolution multidimensional NMR cross-correlation relaxometry. , 2007, Journal of magnetic resonance.

[3]  M. Cambert,et al.  NMR signal analysis to characterize solid, aqueous, and lipid phases in baked cakes. , 2007, Journal of agricultural and food chemistry.

[4]  E. Chiotelli,et al.  Characterization of water mobility in biscuit dough using a low-field 1H NMR technique , 2006 .

[5]  Peter Koehler,et al.  Study of the thermal denaturation of selected proteins of whey and egg by low resolution NMR , 2005 .

[6]  Jan A. Delcour,et al.  Wheat flour constituents: how they impact bread quality, and how to impact their functionality , 2005 .

[7]  Jan A. Delcour,et al.  Principles of cereal science and technology , 1986 .

[8]  A. Handa,et al.  Heat‐induced Egg White Gels as Affected by pH , 1998 .

[9]  T. Labuza,et al.  AN ANALYSIS OF THE WATER BINDING IN GELS , 1979 .

[10]  S. Provencher.  CONTIN: A general purpose constrained regularization program for inverting noisy linear algebraic and integral equations , 1984 .

[11]  Y. Mine.  Recent advances in egg protein functionality in the food system , 2002 .

[12]  L Venkataramanan,et al.  T(1)--T(2) correlation spectra obtained using a fast two-dimensional Laplace inversion. , 2002, Journal of magnetic resonance.

[13]  R. Guy,et al.  Rheological studies of high ratio cake batters to investigate the mechanism of improvement of flours by chlorination or heat treatment , 2007 .

[14]  W. Kerr,et al.  Water dynamics in white bread and starch gels as affected by water and gluten content , 2004 .

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

[16]  B. Hills,et al.  T1-T2 correlation analysis of complex foods , 2004 .

[17]  Richard L. Stroshine,et al.  Low-field NMR: A tool for studying protein aggregation , 2007 .

[18]  S. Schmidt.  Water Mobility in Foods , 2008, Water Activity in Foods.

[19]  B. Hills,et al.  A proton NMR relaxation study of the gelatinisation and acid hydrolysis of native potato starch , 2001 .

[20]  W. Kerr,et al.  Water mobility and textural properties of native and hydroxypropylated wheat starch gels , 2003 .

[21]  H. Todt,et al.  Water/moisture and fat analysis by time-domain NMR , 2006 .

[22]  E. Vittadini,et al.  Water molecular dynamics during bread staling by Nuclear Magnetic Resonance , 2011 .

[23]  J. Delcour,et al.  Ingredient functionality in batter type cake making , 2013 .

[24]  H. Corke,et al.  Thermal, pasting, and gelling properties of wheat and potato starches in the presence of sucrose, glucose, glycerol, and hydroxypropyl β-cyclodextrin , 2007 .

[25]  Martine Wevers,et al.  Baking Gradients Cause Heterogeneity in Starch and Proteins in Pound Cake , 2010 .

[26]  D. Christ,et al.  Effect of Sucrose Addition and Heat Treatment on Egg Albumen Protein Gelation , 2006 .

[27]  R. Bhat,et al.  Thermal Stability of Proteins in Aqueous Polyol Solutions: Role of the Surface Tension of Water in the Stabilizing Effect of Polyols , 1998 .

[28]  G. Barbosa‐Cánovas,et al.  Texture and Water Retention Improvement in High-pressure Thermally Treated Scrambled Egg Patties , 2006 .

[29]  Y. Mine.  Recent advances in the understanding of egg white protein functionality , 1995 .

[30]  R. Hoseney,et al.  Starch paste clarity , 1989 .

[31]  W. Horwitz.  Official Methods of Analysis , 1980 .

[32]  Stanley P. Cauvain,et al.  Baked Products: Science, Technology and Practice , 2006 .

[33]  B. Hills,et al.  Assignments of proton populations in dough and bread using NMR relaxometry of starch, gluten, and flour model systems. , 2012, Journal of agricultural and food chemistry.

[34]  E. Chiotelli,et al.  Effect of sucrose on the thermomechanical behavior of concentrated wheat and waxy corn starch-water preparations. , 2000, Journal of agricultural and food chemistry.

[35]  V. Kiosseoglou.  Interactions and competitive adsorption effects in egg-based products , 2004 .

[36]  J. Irudayaraj,et al.  Rheological study of starch and dairy ingredient-based food systems , 2004 .