title: 1H magnetization transfer in hydrated gluten and flour: effects of wheat aging.
abstract: The interaction of water with flour or gluten in hydrated samples was investigated by proton magnetization transfer measurements. Flour and gluten from both durum and bread wheat seeds, either unaged or artificially aged over different periods of time, were investigated. Measurements were performed at several radio frequency power levels and frequency offsets, and the data were quantitatively modeled by two interacting pools, a liquid (water) and a solid (macromolecules) one. A super-Lorentzian line shape well described the magnetization of the solid pool. Magnetization transfer was found to be more efficient for flour with respect to gluten samples, in agreement with their hydrophilic/hydrophobic behavior. The aging treatment of seeds resulted in a minor degree of interaction between macromolecules and water.
authors.affiliation: IPCF-CNR, Area della Ricerca di Pisa, via G. Moruzzi 1, 56124, Italy. lucia@ipcf.cnr.it
authors.forename: Lucia
authors.initials: L
authors.lastname: Calucci
authors.forename: Claudia
authors.initials: C
authors.lastname: Forte
authors.forename: Luciano
authors.initials: L
authors.lastname: Galleschi
mesh_terms: D016922:Cellular Senescence / Q000502:physiology; D005433:Flour / Q000032:analysis*; D005983:Glutens / Q000032:analysis*; D008279:Magnetic Resonance Imaging / Q000379:methods; D011522:Protons; D014908:Triticum / Q000737:chemistry*; D014867:Water / Q000032:analysis
chemical_list: D011522:Protons; D014867:Water; D005983:Glutens