STATE OF WATER IN PROTEIN-POLYSACCHARIDE COMPLEXES STUDIED BY 1H NMR RELAXATION

被引：0
|
作者：
Witek, Magdalena [1 ]
Maciejaszek, Meneusz [1 ]
Banas, Joanna [1 ]
Majcherczyk, Jagoda [1 ]
Surowka, Krzysztof [1 ]
机构：
[1] Univ Agr, Fac Food Technol, Dept Refrigerat & Food Concentrates, Ul Balicka 122, PL-30149 Krakow, Poland
来源：
PROCEEDINGS OF THE 12TH INTERNATIONAL CONFERENCE ON POLYSACCHARIDES-GLYCOSCIENCE, 2016 | 2016年
关键词：
CASEIN COMPLEXES; PROTON;
D O I：
暂无
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Insoluble complexes obtained by electrosynthesis from protein of Camelina sativa L. and two selected anionic polysaccharides were studied by III NMR relaxation. The spin-spin and spin-lattice relaxation times were measured for studied samples equilibrated at different water activity, as well as for substrates and their mixtures. The hydration level influenced differently on NMR relaxation time values depending on whether the protein and the polysaccharide were combined in complexes or only occurred as mixtures.
引用
收藏
页码：81 / 86
页数：6
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