Water dynamics in eggs by means of Nuclear Magnetic Resonance relaxometry

Kruk D., Florek-Wojciechowska M., ÖZTOP H. M., İLHAN E., Wieczorek Z.

Journal of Magnetic Resonance, cilt.327, 2021 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 327
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1016/j.jmr.2021.106976
  • Dergi Adı: Journal of Magnetic Resonance
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aerospace Database, Biotechnology Research Abstracts, Chemical Abstracts Core, Chimica, Communication Abstracts, Compendex, EMBASE, INSPEC, MEDLINE, Metadex, Civil Engineering Abstracts
  • Anahtar Kelimeler: Water, Dynamics, Diffusion, Food, Eggs, Nuclear Magnetic Resonance, Relaxation, SPIN RELAXATION, SIO2 MATRIX, DIFFUSION, LIQUIDS, CONFINEMENT, NMRD
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

© 2021 Elsevier Inc.1H Nuclear Magnetic Resonance relaxometry has been applied to reveal dynamical properties of water molecules embedded into egg yolk and white of three species: turkey, chicken and quail. Two fractions of water molecules, referred to as confined-water and free-water fractions, have been revealed. It has been demonstrated that translation diffusion of the confined-water fraction is three-dimensional. The dynamics of the confined-water has been quantitatively described in terms of diffusion coefficients and rotational correlation times. The parameters have been compared for egg yolk and white for all the species. In addition to these quantities, the number of the confined-water molecules per unit volume has been provided for all cases. The obtained parameters provide insight into the dynamics of water in eggs of different origin and allow to identify similarities and differences between them in connection to the structure of the network formed by the macromolecular fraction of egg yolk and white.