Nuclear magnetic resonance studies of corn zeins and other byproducts of corn wet milling: Dynamic and structural basis of functionality

"Nuclear Magnetic Resonance (NMR) relaxation and spectroscopy techniques were used to evaluate the hydration properties and mobility of ""bound"" water in corn zein solutions and samples of corn gluten meal (CGM) and corn germ meal (CGRM). Multinuclear relaxation measurements using $\sp1$H, $\sp2$H and $\sp{17}$O nuclei indicated that $\sp{17}$O is the nucleus of choice for evaluating water mobility in protein solutions. Both $\sp1$H and $\sp2$H relaxation measurements were complicated by chemical exchange effects which were estimated to be as much as 50% of the observed relaxation rate for $\sp2$H NMR measurements of corn zein solutions. Subsequently, correlation times calculated from $\sp2$H NMR measurements were anomolously long. In addition, the binding of water to corn zeins could not be described using an isotropic binding model. An anisotropic binding model which contains two correlation times ($\tau\sb{\rm s}$ and $\tau\sb{\rm F}$) had to be invoked. Under conditions of 20 mM cation in the form of LiOD, NaOD or KOD required to solubilize the protein, specific cation effects were not observed in the $\sp{17}$O NMR relaxation rates due to cation saturation of the Stern Layer at the protein surface."

Name thesis:degree_name

Ph.D.

Level thesis:degree_level

Dissertation

Discipline thesis:degree_discipline

Food Science and Human Nutrition

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2011

Author dc:creator

• Myers-Betts, Patricia Ann

Contributors dc:contributor

• Baianu, Ion C.

• Agriculture, Food Science and Technology
• Chemistry, Agricultural

Statement dc:rights

• Copyright 1991 Myers-Betts, Patricia Ann

Language dc:language

eng

Identifier

AAI9210931
(UMI)AAI9210931

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/21998