Water dynamics in eggs by means of Nuclear Magnetic Resonance relaxometry

被引：6

作者：

Kruk, Danuta ^{[1
]}

Florek-Wojciechowska, Malgorzata ^{[1
]}

Oztop, Mecit ^{[2
]}

Ilhan, Esmanur ^{[2
]}

Wieczorek, Zbigniew ^{[1
]}

机构：

[1] Univ Warmia & Mazury, Fac Food Sci, Dept Phys & Biophys, Michala Oczapowskiego 4, PL-10719 Olsztyn, Poland

[2] Middle East Tech Univ, Dept Food Engn, Ankara, Turkey

来源：

JOURNAL OF MAGNETIC RESONANCE | 2021年 / 327卷

关键词：

Water; Dynamics; Diffusion; Food; Eggs; Nuclear Magnetic Resonance; Relaxation; SPIN RELAXATION; SIO2; MATRIX; DIFFUSION; LIQUIDS; CONFINEMENT; NMRD;

D O I：

10.1016/j.jmr.2021.106976

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

H-1 Nuclear Magnetic Resonance relaxometry has been applied to reveal dynamical properties of water molecules embedded into egg yolk and white of three species: turkey, chicken and quail. Two fractions of water molecules, referred to as confined-water and free-water fractions, have been revealed. It has been demonstrated that translation diffusion of the confined-water fraction is three-dimensional. The dynamics of the confined-water has been quantitatively described in terms of diffusion coefficients and rotational correlation times. The parameters have been compared for egg yolk and white for all the species. In addition to these quantities, the number of the confined-water molecules per unit volume has been provided for all cases. The obtained parameters provide insight into the dynamics of water in eggs of different origin and allow to identify similarities and differences between them in connection to the structure of the network formed by the macromolecular fraction of egg yolk and white. (C) 2021 Elsevier Inc. All rights reserved.

引用

页数：12

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