Garbow J R, Schaefer J
Physical Sciences Center, Monsanto Corporate Research, Monsanto Company, St. Louis, MO 63198.
Adv Exp Med Biol. 1991;302:509-16. doi: 10.1007/978-1-4899-0664-9_27.
Samples of hard wheat flour and dough are analyzed by magic-angle spinning 13C NMR spectroscopy. Cross-polarization magic-angle spinning (CPMAS) 13C NMR spectra of the dry flour allow its starch and protein content to be accurately measured. These two components are phase-separated. Spectra of hydrated hard wheat doughs are collected under both CPMAS and single-pulse carbon with low-power 1H decoupling conditions. The former report on the macromolecular components of the dough, while the latter reveal small molecules which are solubilized by the water. Results of the present study are interpreted as indicating that the protein is largely unaffected by the added water and remains phased-separated from the starch, while water causes significant changes in polymer dynamics of the starch component.
通过魔角旋转13C核磁共振光谱法对硬质小麦粉和面团样品进行分析。干面粉的交叉极化魔角旋转（CPMAS）13C核磁共振光谱能够准确测量其淀粉和蛋白质含量。这两种成分是相分离的。在CPMAS和低功率1H去耦条件下的单脉冲碳条件下收集水合硬质小麦面团的光谱。前者反映了面团的大分子成分，而后者揭示了被水溶解的小分子。本研究结果被解释为表明蛋白质在很大程度上不受添加水的影响，并且与淀粉保持相分离，而水会导致淀粉成分的聚合物动力学发生显著变化。
