The Potential of Solid-State Nuclear Magnetic Resonance in Dairy Research: An Application to Cheese

Nuclear magnetic resonance spectroscopy is a noninvasive technique that has found application in a variety of research areas. Nuclear magnetic resonance has been primarily applied to solution studies, but many dairy food ingredients or products are solids. In this paper, cross-polarization magic ang...

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Bibliographic Details
Published in:Journal of dairy science 1994-03, Vol.77 (3), p.667-671
Main Authors: Kakalis, L.T., Kumosinski, T.F., Farrell, H.M.
Format: Article
Language:English
Subjects:
Biological and medical sciences
cheese
espectroscopia rmn
Food industries
freeze drying
fromage
Fundamental and applied biological sciences. Psychology
liofilizacion
lyophilisation
Milk and cheese industries. Ice creams
nmr spectroscopy
nuclear magnetic resonance
queso
spectroscopie rmn
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Summary:Nuclear magnetic resonance spectroscopy is a noninvasive technique that has found application in a variety of research areas. Nuclear magnetic resonance has been primarily applied to solution studies, but many dairy food ingredients or products are solids. In this paper, cross-polarization magic angle spinning nuclear magnetic resonance is applied to the study of freeze-dried cheese. The 13C spectrum is dominated by the solid-like protein fraction. Liquid-like fat resonances can be detected by conventional one pulse experiments. The 31P cross-polarization magic angle spinning nuclear magnetic resonance can specifically monitor phosphorus-containing ingredients in the solid state. Possible applications of solid-state nuclear magnetic resonance to dairy research are discussed.
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.S0022-0302(94)76997-6