Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel

Han, Minyi; Zhang, Yingjun; Fu, Ying; Xu, Xinglian

doi:10.1007/s00217-008-0976-x

Cited by 176 publications

(99 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…As a result, the ISPC-gels with 0% NaCl could not immobilize water effectively; thus, its cooking loss and P 22 values were higher than those of other gels (Figure 2 and Table 3). The results agree with those obtained by Han, Zhang, Fei, Xu, and Zhou (2009), who suggested that WHC is positively correlated with the capability to form a gel network. The samples containing 1% NaCl exhibited a more continuous network with thinner fibrous strands and smaller pores than the ISPC-gels with 0% and 0.5% NaCl did.…”

Section: Microstructure Of Gelssupporting

confidence: 92%

Effects of NaCl on water characteristics of heat-induced gels made from chicken breast proteins treated by isoelectric solubilization/precipitation

Shao

Zou

et al. 2015

CyTA - Journal of Food

View full text Add to dashboard Cite

(2016) Effects of NaCl on water characteristics of heat-induced gels made from chicken breast proteins treated by isoelectric solubilization/precipitation, CyTA -Journal of Food, 14:1, 145-153, DOI: 10.1080/19476337.2015 To link to this article: https://doi.org/10. 1080/19476337.2015 Effects of NaCl contents (0%, 0.5%, 1%, 1.5%, and 2%) on texture, water-holding capacities and microstructures of heat-induced gels made from chicken breast meat proteins isolated by isoelectric solubilization/precipitation (ISPC-gels) were investigated. The water characteristics during heating were also elucidated by low-field nuclear magnetic resonance T 2 relaxometry. The ISPC-gels with increased NaCl content exhibited good texture and low cooking loss but high centrifugal loss. The amount of free water (T 22 component) that was converted into immobilized water (T 21 component) increased with NaCl addition in accordance with the decline in cooking loss. However, increased T 21 values at 1.5% and 2% NaCl content indicated that water was weakly bound to the macromolecules and was highly mobile. These results were strongly corroborated by microstructure images that illustrated ISPC-gels containing 1% NaCl showed a continuous and dense structure with small pores and thin cross-linked strands, which had the lowest total water loss.Keywords: chicken breast proteins; isoelectric solubilization/precipitation; texture; water-holding capacities; low-field nuclear magnetic resonance; microstructural characteristics Se investigaron los efectos de los contenidos de NaCl (0%, 0,5%, 1%, 1,5% y 2%) en la textura, capacidad de retención del agua y microestructuras de los geles inducidos por calor elaborados a partir de proteínas de pechuga de pollo mediante solubilización/precipitación isoeléctrica (geles ISPC). Las características del agua durante el calentamiento fueron también dilucidas mediante relaxometría T 2 por resonancia magnética nuclear de baja intensidad. Los geles ISPC con mayor contenido de NaCl exhibieron una buena textura y una menor pérdida de volumen en el cocinado, aunque una mayor pérdida centrífuga. La cantidad de agua libre (componente T 22 ) que se convirtió en agua inmovilizada (componente T 21 ) aumentó cuando se le añadió NaCl de acuerdo con la reducción de la pérdida de volumen en el cocinado. Sin embargo, los valores T 21 con aumento de 1,5% y 2% en el contenido de NaCl indicaron que el agua estaba ligeramente vinculada a las macromoléculas y era altamente móvil. Estos resultados fueron corroborados ampliamente por las imágenes de la microstructura que ilustraron que los geles ISPC que contenían un 1% de NaCl mostraban una estructura continua y densa con pequeños poros y hilos ligeramente entrecruzadas entre sí, los cuales obtuvieron el menor volumen total de pérdida de agua.Palabras clave: proteínas de pechuga de pollo; solubilización/precipitación isoeléctrica; textura; capacidad de retención de agua; resonancia magnética nuclear de baja intensidad; características microestructurales

show abstract

Section: Microstructure Of Gelssupporting

confidence: 92%

Effects of NaCl on water characteristics of heat-induced gels made from chicken breast proteins treated by isoelectric solubilization/precipitation

Shao

Zou

et al. 2015

CyTA - Journal of Food

View full text Add to dashboard Cite

show abstract

“…Because of soy protein isolate had excellent gelling and structuring behaviour, the batters which contented pre-emulsified sesame oil had better texture (Berghout et al, 2015). Han et al (2009) reported the pork gels with various amounts of microbial transglutaminase had quicker initial relaxation times of T 2 , because the changes of fast relaxing protein and slowly relaxing water protons. The results also were accordance with the changes of texture (Table 3) and dynamic rheological (Figure 1).…”

Section: Dynamic Rheological Measurementmentioning

confidence: 99%

Effect of pre-emulsified sesame oil on physical-chemical and rheological properties of pork batters

Kang

Zhu

et al. 2017

Food Sci. Technol

View full text Add to dashboard Cite

Physical-chemical and rheological properties of pork batters as affected by replacing pork back-fat with pre-emulsified sesame oil were investigated. Replacement of pork back-fat with pre-emulsified sesame oil, improved L* value, moisture and protein content, hardness, cohesiveness, and chewiness, declined a* value, fat content and energy, but not affect cooking yield. When used pre-emulsified sesame oil to replace pork back-fat 50%, the sample had the highest L* value and texture. According to the results of dynamic rheological, replaced pork back-fat by pre-emulsified sesame oil increased the storage modulus (G') values at 80 °C, and formed firm gel. The result of Low-field nuclear magnetic resonance (LF-NMR) shown that the batters with pre-emulsified sesame oil had higher water holding capacity than the control. Overall, the batters with pre-emulsified sesame oil enabled lowering of fat and energy contents, making the pork batter had better texture.

show abstract

“…Low-field NMR relaxation measurements were performed on a Niumag Benchtop Pulsed NMR Analyzer PQ001 operating at a resonance frequency for protons of 22.6 MHz as described by Han et al (2009).…”

Section: Nuclear Magnetic Resonancementioning

confidence: 99%

Effec t of Freeze-Thaw Cycles on Lipid Oxidation and Myowater in Broiler Chickens

Ali

Rajput

et al. 2016

Rev. Bras. Cienc. Avic.

View full text Add to dashboard Cite

The present study was carried out to investigate the influence of freezing-thawing cycles (0, 2, 4 and 6) on lipid oxidation and myowater contents and distribution. Nine replicates of chicken breast meat samples were used for each cycle. Lipid oxidation was determined by measuring peroxide value, and malondialdehyde (MDA) concentrations, which reflect thiobarbituric acid reactive substance (TBARS). Color was determined with a digital colorimeter. Muscle moisture contents were determined by drip loss and thawing loss, water holding capacity, and nuclear magnetic resonance (NMR). The results showed that, as the number of freeze-thaw cycles increased, meat redness decreased and MDA and peroxide values increased. Drip loss and thawing loss tended to decreasing as the number of freeze-thaw cycles increased. Water holding capacity also decreased as a function of increasing freeze-thaw cycles. NMR relaxometry profile showed freeze-thaw cycles change the water distribution of meat subjected to multiple freeze-thaw cycles. In conclusion, multiple freezing and thawing rate (6 cycles) increased lipid oxidation, decreased myowater, and impaired the color of chicken meat.

show abstract

Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel

Cited by 176 publications

References 31 publications

Effects of NaCl on water characteristics of heat-induced gels made from chicken breast proteins treated by isoelectric solubilization/precipitation

Effects of NaCl on water characteristics of heat-induced gels made from chicken breast proteins treated by isoelectric solubilization/precipitation

Effect of pre-emulsified sesame oil on physical-chemical and rheological properties of pork batters

Effec t of Freeze-Thaw Cycles on Lipid Oxidation and Myowater in Broiler Chickens

Contact Info

Product

Resources

About