Low resolution 1H NMR assignment of proton populations in pound cake and its polymeric ingredients

Luyts, Annelies; Wilderjans, Edith; Waterschoot, Jasmien; Haesendonck, Ingrid Van; Brijs, Kristof; Courtin, Christophe M.; Hills, B.P.; Delcour, Jan A.

doi:10.1016/j.foodchem.2013.01.062

Cited by 49 publications

(72 citation statements)

References 27 publications

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“…These results, along with the knowledge that larger molecules and nonexchangeable protons belong to protein protons, 6,21 led to the assignment of Peak 1 to yolk protein. Peak 1 may also contain a small population of protons participating in protein-lipid or protein-water interactions.…”

Section: Identification Of Yolk Componentsmentioning

confidence: 85%

“…When yolk is used as a coating or glaze, xanthophyll contributes a golden color and lipids prevent moisture loss of the product (AEB, 2015a). Yolk is an excellent emulsifier due to its lipoproteins, which are surface-active components that stabilize oil-water interfaces in oil-in-water emulsions and prevent coalescing of oil droplets in the food system Guilmineau & Kulozik, 2007;Herald, Abugoush, & Aramouni, 2009;Wilderjans, Luyts, Brijs, & Delcour, 2013). Yolk is used as an emulsifier to create desirable smooth, creamy mouthfeel or thickened texture in foods such as mayonnaise, salad dressings, and ice creams (Alfaifi & Stathopoulos, 2010;Kiosseoglou & Sherman, 1983).…”

Section: Egg Yolk Functionality In Food Productsmentioning

confidence: 99%

“…1 H NMR spin-lattice relaxation time (T1) has also been related to molecular mobility, but spin-spin relaxation time (T2) measurements are primarily used to study matrix mobility in food. 6,7 Spin-spin relaxation time is affected by changes in the internal environment arising from chemical exchanges such as those involved in molecular mobility. 8 Single-pulse 1 H NMR experiments are used to study low-mobility proton pools with T2 of 10-1000 µs.…”

Section: Objectivementioning

confidence: 99%

“…8 Single-pulse 1 H NMR experiments are used to study low-mobility proton pools with T2 of 10-1000 µs. The Carr-Purcell-Meiboom-Gill (CPMG) pulse sequence is used to measure protons pools with higher mobility and T2 of 0.1-1000 ms. 6 Yolk constituents corresponding to proton pools detected by 1 H NMR spectroscopy were all expected to fall within T2 range of the CPMG pulse sequence due to the high water content (50%) of egg yolk.…”

Section: Objectivementioning

confidence: 99%

“…Typically they are ingredients, simple model systems of food products, or foods with extensively-studied matrices, such as starch gels and starch-based foods such as bread and cake. 6,[9][10][11] Water mobility is usually analyzed in these studies. Simple water-based gels have also been modeled by mixed systems to study water mobility.…”

Section: Objectivementioning

confidence: 99%

See 4 more Smart Citations

Determination of the Gelation Mechanism of Freeze–Thawed Hen Egg Yolk

Acevedo

Horner

et al. 2015

J. Agric. Food Chem.

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A study of yolks stored up to 168 d at −20 °C was conducted to determine the gelation behavior and mechanism of freeze–thawed yolk. Methods used were rheology, native and sodium dodecyl sulfate polyacrylamide gel electrophoresis (native- and SDS-PAGE), differential scanning calorimetry (DSC), transmission electron microscopy (TEM), particle size analysis, and proton nuclear magnetic resonance (1H NMR) spectroscopy for matrix mobility. Results indicate that both constituents of plasma and granules contributed to gelation of yolk under freezing. PAGE analyses suggest that granular proteins participated in aggregation during freeze–thaw. Increasing gel strength and particle size and decreasing water and lipid–water mobility indicate that lipoproteins or apolipoproteins aggregated. At storage times ≥84 d, increased protein and lipid mobility, the detection of smaller particles, and secondarily increased gel strength suggest the liberation of protein or lipoprotein components from previously formed aggregates and further aggregation of these constituents. Disruption of the gelled yolk matrix observed with TEM supported that ice crystal formation was required for gelation to occur. A two-stage dynamic gelation model is thus proposed.

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Section: Identification Of Yolk Componentsmentioning

confidence: 85%

Section: Egg Yolk Functionality In Food Productsmentioning

confidence: 99%

Section: Objectivementioning

confidence: 99%

Section: Objectivementioning

confidence: 99%

Section: Objectivementioning

confidence: 99%

See 3 more Smart Citations

Determination of the Gelation Mechanism of Freeze–Thawed Hen Egg Yolk

Acevedo

Horner

et al. 2015

J. Agric. Food Chem.

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The effect of mono‐diglycerides on the mechanical properties, microstructure, and physical stability of an edible rice bran wax–gelatin biphasic gel system

Saffold

Acevedo

2022

J Americ Oil Chem Soc

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Bigels are prepared by homogenization of an organogel and hydrogel. Bigels can offer improved properties such as enhanced physical stability and the ability to interact with both hydrophilic and lipophilic moieties and substances when compared to other gelled systems due to its semi‐solid internal phase, biphasic nature, and supramolecular interactions between components. The objective of this study was to determine the effect of mono‐diglycerides (MDG) on the supramolecular structure and interactions, physical stability, and mechanical properties of a rice bran wax–gelatin bigels. The organogel‐to‐hydrogel (OG:HG) ratios tested were 60:40, 70:30, and 80:20 with MDG incorporated at four concentrations (0.5%, 1%, 2%, 3% [w/w]). Bigels were analyzed using nuclear magnetic resonance spectroscopy, confocal scanning laser microscopy (CSLM), Fourier transform infrared spectroscopy (FTIR), texture analysis, and liquid binding capacity studies. The results showed that MDG have a dual effect on the structural organization and stability of the systems; they act as emulsifiers and/or crystallization modifiers. CSLM and FTIR showed that the addition of MDG had the greatest effect on the microstructure of the 60:40 OG:HG ratio, where MDG concentrations 0.5% and 1% (w/w) exhibited a reduction in the size of the oleogel regions while concentrations 2% and 3% (w/w) showed a phase inversion. MDG addition resulted in a gradual decrease in bigel hardness, but an enhancement of physical stability.

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Effect of enzymatic hydrolysis of arabinoxylan on the quality of frozen dough during the subfreezing process

Zhu,

Liu,

Zhang

et al. 2024

J Sci Food Agric

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BackgroundsThe objective of this investigation was to examine the impact of enzymatic hydrolysis of arabinoxylan (AX) on frozen dough quality under subfreezing conditions. The dough was subjected to freezing at −40 °C for 2 h and then stored at −9 °C, −12 °C, and − 18 °C for 15 days. The water loss, freezable water content, water migration and microstructure of the dough were measured.ResultsThe dough containing 0.8% cellulase enzymatically hydrolyzed AX (CAX) exhibited the shortest duration to traverse the maximum ice crystal formation zone (6.5 min), while the dough with xylanase enzymatically hydrolyzed AX (XAX) demonstrated a faster freezing rate than did the dough with CAX. The inclusion of both XAX and CAX in the dough resulted in the lowest freezable water loss and reduced freezable water content and free water content levels, whereas the inclusion of xylanase‐cellulase combined with enzymatically hydrolyzed AX resulted in higher free water content levels. The textural properties of the subfreezing temperature dough were not significantly different from those at −18 °C and sometimes even approached or surpassed the quality observed in the control group rather than frozen at −18 °C. In addition, the gluten network structure remains well preserved in XAX‐ and CAX‐containing doughs with minimal starch damage.ConclusionThe enzymatic hydrolysis of AX from wheat bran can be used as a useful additive to improve the quality of frozen dough.This article is protected by copyright. All rights reserved.

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Low resolution 1H NMR assignment of proton populations in pound cake and its polymeric ingredients

Cited by 49 publications

References 27 publications

Determination of the Gelation Mechanism of Freeze–Thawed Hen Egg Yolk

Determination of the Gelation Mechanism of Freeze–Thawed Hen Egg Yolk

The effect of mono‐diglycerides on the mechanical properties, microstructure, and physical stability of an edible rice bran wax–gelatin biphasic gel system

Effect of enzymatic hydrolysis of arabinoxylan on the quality of frozen dough during the subfreezing process

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