The effect of hydration on the molecular dynamics of soft wheat gluten was investigated by solid state NMR. For this purpose, we recorded static and MAS 1H spectra and SPE, CP, and other selective 13C spectra under MAS and dipolar decoupling conditions on samples of dry and H2O and D2O hydrated gluten. Measurements of carbon-proton CP times and several relaxation times (proton T1, T1 and T2, and carbon T1) were also performed. The combination of these techniques allowed both site-specific and domain-averaged motional information to be obtained in different characteristic frequency ranges. Domains with different structural and dynamic behaviour were identified and the changes induced by hydration on the dynamics of different domains could be monitored. The proton spin diffusion process was exploited to get information on the degree of mixing among different gluten domains. The results are consistent with the “loop and train” model proposed for hydrated gluten.

C-13 and H-1 solid state NMR investigation of hydration effects on gluten dynamics

GALLESCHI, LUCIANO;GEPPI, MARCO;
2003

Abstract

The effect of hydration on the molecular dynamics of soft wheat gluten was investigated by solid state NMR. For this purpose, we recorded static and MAS 1H spectra and SPE, CP, and other selective 13C spectra under MAS and dipolar decoupling conditions on samples of dry and H2O and D2O hydrated gluten. Measurements of carbon-proton CP times and several relaxation times (proton T1, T1 and T2, and carbon T1) were also performed. The combination of these techniques allowed both site-specific and domain-averaged motional information to be obtained in different characteristic frequency ranges. Domains with different structural and dynamic behaviour were identified and the changes induced by hydration on the dynamics of different domains could be monitored. The proton spin diffusion process was exploited to get information on the degree of mixing among different gluten domains. The results are consistent with the “loop and train” model proposed for hydrated gluten.
Calucci, L; Forte, C; Galleschi, Luciano; Geppi, Marco; Ghiringhelli, S.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11568/83127
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