Water dynamics in eggs by means of Nuclear Magnetic Resonance relaxometry

Date

2021-06-01

Author

Kruk, Danuta
Florek-Wojciechowska, Małgorzata
Öztop, Halil Mecit
İlhan, Esmanur
Wieczorek, Zbigniew

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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.

Subject Keywords

Diffusion, Dynamics, Eggs, Nuclear Magnetic Resonance, Relaxation

URI

https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85104613789&origin=inward
https://hdl.handle.net/11511/90693

Journal

Journal of Magnetic Resonance

DOI

https://doi.org/10.1016/j.jmr.2021.106976

Collections

Department of Food Engineering, Article

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Citation Formats

D. Kruk, M. Florek-Wojciechowska, H. M. Öztop, E. İlhan, and Z. Wieczorek, “Water dynamics in eggs by means of Nuclear Magnetic Resonance relaxometry,” Journal of Magnetic Resonance, pp. 0–0, 2021, Accessed: 00, 2021. [Online]. Available: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85104613789&origin=inward.