Study of Water Dynamics in the Soaking, Steaming, and Solid-State Fermentation of Glutinous Rice by LF-NMR: A Novel Monitoring Approach

Li, Teng; Tu, Chuanhai; Rui, Xin; Gao, Yongbin; Li, Wei; Wang, Kun; Xiao, Yu

doi:10.1021/acs.jafc.5b00769

Cited by 103 publications

(50 citation statements)

References 38 publications

(88 reference statements)

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“…However, the interaction of water vapor with peptides is extensive and strong, and the dynamics of the molecular sorption process are expected to be complex. Ordinarily, the multi‐exponential inversion of NMR relaxation behavior of foodstuff matrices is assigned to different moisture fractions existing within the multiphase biopolymer micro‐framework (Li and others ). Previous studies have shown that protons in peptide systems can be differentiated into several distinct populations through their NMR relaxation behavior, which provides unique insights into the microstructure of the peptide samples.…”

Section: Resultsmentioning

confidence: 99%

Moisture‐Absorption and Water Dynamics in the Powder of Egg Albumen Peptide, Met‐Pro‐Asp‐Ala‐His‐Leu

Yang

Liu

Zhang

et al. 2016

Journal of Food Science

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Moisture absorbed into the powder of Met-Pro-Asp-Ala-His-Leu (MPDAHL)-a novel egg albumen antioxidant peptide-profoundly affects its properties. In this study, we elucidated water dynamics in MPDAHL using DVS, DSC, and low-field H NMR. Based on the DVS data, we found that MPDAHL sorption kinetics obey a parallel exponential model. DSC results indicated that both water and heating could change the microstructure of MPDAHL. The T parameters of NMR reflected the different phases of moisture absorption revealed that there were 4 categories of water with different states or mobility in the MPDAHL during the moisture absorption process. The fastest fraction T mainly dominated the hygroscopicity of MPDAHL and the absorbed water significantly changed the proton distribution and structure of MPDAHL. Thus, this study shows that DVS, DSC, and low-field H NMR are effective methods for monitoring water mobility and distribution in synthetic peptides. It can be used to improve the quality assurance of functional peptides.

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Section: Resultsmentioning

confidence: 99%

Moisture‐Absorption and Water Dynamics in the Powder of Egg Albumen Peptide, Met‐Pro‐Asp‐Ala‐His‐Leu

Yang

Liu

Zhang

et al. 2016

Journal of Food Science

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“…Distributed multiexponential fitting of CPMG decay curves was performed in MultiExp Inv analysis software (Niumag Electric Corporation, Shanghai, China). An exponential distribution in CPMG testing is defined by using the following equation:

A true(t true) = \sum_{j = 1}^{n} A_{2 j} \exp true(\frac{- t}{T_{2 j}} true) + e true(t true)

where A ( t ) is the residual magnetization as a function of acquisition time t , n is the number of exponential functions or components in the sample, A 2 j and T 2 j are the spin–spin relaxation amplitude and time, respectively, of the component, and e is the residual error (Li et al, ). The relaxation data were analyzed using the SRIT regularization algorithm to obtain the corresponding T 2 relaxation spectra from the decay curve.…”

Section: Methodsmentioning

confidence: 99%

Water dynamics of turbot flesh during frying, boiling, and stewing processes and its relationship with color and texture properties: Low-field NMR and MRI studies

Xia

Huang

et al. 2017

J Food Process Preserv

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Water dynamics in turbot flesh during frying, boiling and stewing was assessed by nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI) techniques. Protons associated with different types of water were distinguished by T 2 relaxation spectra, and significant differen- Practical applicationsWater mobility and distribution can significantly affect turbot flesh physical and biochemical status leading to change the texture, color, tenderness and taste during cooking process. Therefore, it is very important to develop a fast, nondestructive method to monitor the water dynamics, reduce the cooking time, save energy and visualize the structure change of turbot flesh during cooking. In

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“…Multi-way chemometric analysis based on LF-NMR measurements was used to investigate the relationship of LF-NMR parameters and quality characteristics; PCA were highly considered in aquatic products among those methods [29][30][31]. Figure 4 demonstrated the component plot of the first two principal component PC1 and PC2 scores of HTS fillets during storage.…”

Section: Analysis Of Pcamentioning

confidence: 99%

Low-Field NMR and MRI to Analyze the Effect of Edible Coating Incorporated with MAP on Qualities of Half-Smooth Tongue Sole (Cynoglossus Semilaevis Günther) Fillets during Refrigerated Storage

Shen

Liu

et al. 2018

Applied Sciences

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Featured Application: The monitoring of quality characteristics of Half-smooth tongue sole (HTS, Cynoglossus semilaevis Günther) is essential during refrigerated period based on the edible coating incorporated with MAP treatment, which has not displayed in the previous literatures. Meanwhile, the low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) technology has a potential development to assess the quality of aquatic products, which is applied to assess the water distribution and migration of HTS fillets during 24-day storage. This study demonstrate that results of LF-NMR and MRI have the close connection with the physicochemical parameter of HTS fillets and can be applied to monitor water migration in a noninvasive and fast way.Abstract: Nondestructive and fast measurement and characterization of fish is highly desired during various processing treatments. This research investigated the effectiveness of low field LF-NMR and MRI as fast monitoring techniques to estimate the qualities of half-smooth tongue sole fillets treated with edible coating combined with modified atmosphere packaging during refrigeration. T 2 relaxation spectra showed three peaks representing bound water (T 21 ), immobile water (T 22 ), and free water (T 23 ), respectively. pT 22 accounted for the largest proportion of three types of water, followed by pT 23 . The weighted MRI provided the internal structure information associated with different samples, indicting the combination of edible coating and MAP (70% CO 2 + 30% N 2 ) is the best performance in the maintenance of qualities and freshness of HTS fillets. All results demonstrated that the combination of LF-NMR and MRI as fast and nondestructive methods have great potential to monitor qualities deterioration and predict shelf life in of HTS fillets during refrigerated storage.

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Study of Water Dynamics in the Soaking, Steaming, and Solid-State Fermentation of Glutinous Rice by LF-NMR: A Novel Monitoring Approach

Cited by 103 publications

References 38 publications

Moisture‐Absorption and Water Dynamics in the Powder of Egg Albumen Peptide, Met‐Pro‐Asp‐Ala‐His‐Leu

Moisture‐Absorption and Water Dynamics in the Powder of Egg Albumen Peptide, Met‐Pro‐Asp‐Ala‐His‐Leu

Water dynamics of turbot flesh during frying, boiling, and stewing processes and its relationship with color and texture properties: Low-field NMR and MRI studies

Low-Field NMR and MRI to Analyze the Effect of Edible Coating Incorporated with MAP on Qualities of Half-Smooth Tongue Sole (Cynoglossus Semilaevis Günther) Fillets during Refrigerated Storage

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