| Popis: |
Nuclear Magnetic Resonance Spectroscopy (NMR) is a powerful tool for obtaining both gross structural and microenvironmental information about proteins. NMR studies of food proteins from seeds have emphasized the alcohol-extractable proteins (prolamines) from cereal grains. The NMR characteristics of corn zein (Augustine and Baianu 1986, 1987), wheat glutenins and gliadins (Baianu, 1981; Baianu et al., 1982), wheat gluten (Belton et al., 1987) and C hordein from barley (Tatham et al., 1985) have been studied. None of these studies has investigated the aqueous salt-extractable proteins of cereal grains or oilseeds by NMR. |
