Investigation of germination and aging in Moravian III barley grain by nuclear magnetic resonance

High-resolution, solid-state 1H nuclear magnetic resonance (NMR) techniques are used for the first time to study germination in imbibed Moravian III barley grains. Whereas magic-angle spinning 1H NMR spectra reveal the water and lipid components in barley grains, combined rotation and multiple-pulse...

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Bibliographic Details
Published in:Biophysical journal 1996, Vol.70 (1), p.511-531
Main Authors: Ridenour, C.F., Xiong, J., Maciel, G.E.
Format: Article
Language:English
Subjects:
absorcion
absorption
aging
Biophysical Phenomena
Biophysics
carbohidratos
carbohydrates
Carbohydrates - chemistry
envejecimiento
espectroscopia rmn
germinacion
Germination
glucide
graine
Hordeum - chemistry
Hordeum - embryology
Hordeum - growth & development
hordeum vulgare
Hydrogen - chemistry
lipide
lipidos
lipids
Lipids - chemistry
Magnetic Resonance Spectroscopy
nmr spectroscopy
Plant Proteins - chemistry
plant water relations
Protons
relaciones planta agua
relation plante eau
seed
seeds
Seeds - chemistry
Seeds - growth & development
semence
semilla
semillas
spectroscopie rmn
Time Factors
vieillissement
Water - chemistry
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Summary:High-resolution, solid-state 1H nuclear magnetic resonance (NMR) techniques are used for the first time to study germination in imbibed Moravian III barley grains. Whereas magic-angle spinning 1H NMR spectra reveal the water and lipid components in barley grains, combined rotation and multiple-pulse spectroscopy techniques provide 1H NMR spectra of grains that reveal the protein and carbohydrate as well as the water and lipid components. Spectra of grains are compared with spectra of model compounds to verify assignments. 1H T1 and T2 measurements using magic-angle spinning only and combined rotation and multiple-pulse spectroscopy techniques provide information about molecular mobility within the grains during inhibition. Some grains were subjected to artificial aging conditions. 1H NMR spectral comparisons are made between normal, viable grains and artificially aged grains.
ISSN:0006-3495
1542-0086
DOI:10.1016/S0006-3495(96)79598-X