Combination of NMR and MRI Techniques for Non-invasive Assessment of Sea Cucumber (Stichopus japonicas) Tenderization During Low-Temperature Heating Process
Combination of NMR and MRI Techniques for Non-invasive Assessment of Sea Cucumber (Stichopus japonicas) Tenderization During Low-Temperature Heating Process
复制标题
结合NMR和MRI技术对海参低温加热过程中的嫩化情况进行非侵入性评估
DOI：
10.1007/s12161-016-0770-5
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发表时间：
2017-07-01
影响因子：
2.9
通讯作者：
Tan, Mingqian
中科院分区：
文献类型：
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作者：
Dong, Xiuping;Li, Yan;Tan, Mingqian
本研究的目的是开发和试验核磁共振（NMR）和磁共振成像（MRI）相结合的方法来评估海参体壁在低温加热过程中的质子变化。当加热温度从45℃升高到55℃时，核磁共振弛松测量和MRI测量表明海参体壁内部结构发生了明显的质子变化，差示扫描量热法（DSC）分析显示海参体壁的变性温度在45℃至55℃之间，在51℃处有吸热峰，这与核磁共振和MRI观察结果一致。流变学研究显示出与DSC热图相似的趋势。傅里叶变换红外（FTIR）光谱酰胺I区的波段变化表明α -螺旋含量减少，可能形成了其他二级结构。扫描电镜（SEM）进一步证实了低温加热确实引起了显微组织的变化。通过对低温加热过程中海参体壁的RingerE 1/4s可溶性组分（RSF）、酶不稳定组分（ELF）和总未改变组分（TUF）的分析，更详细地揭示了核磁共振和MRI观察到的结构变化的原因。核磁共振参数与流变储存模量（G′）、相对酶分析参数、RSF、ELF和TUF高度相关。这些结果表明，利用核磁共振和核磁共振技术评价海参低温加热过程的嫩化是可行的。
The purpose of this study was to develop and test the combination of nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI) method to assess the proton changes of sea cucumber body wall during low-temperature heating process. NMR relaxometry and MRI measurements indicated a significant proton change in the internal structure for sea cucumber body wall when the heating temperature increased from 45 to 55 A degrees C. Differential scanning calorimetry (DSC) analysis revealed that the denaturation temperature of sea cucumber body wall was in the range of 45-55 A degrees C with an endothermic peak at 51 A degrees C, which is in accordance with the result observed in NMR and MRI. Rheological study showed similar trend to the DSC thermogram. The band change in amide I region of Fourier transform infrared (FTIR) spectra indicated the decrease in alpha-helix content and possible formation of other secondary structures. Scanning electron microscopy (SEM) further confirmed that the low-temperature heating did induce microstructure changes. The analysis of the RingerE 1/4s soluble fraction (RSF), enzyme-labile fraction (ELF), and total unaltered fraction (TUF) for sea cucumber body wall during low-temperature heating provided more detailed information on the cause of structure change observed in NMR and MRI. The NMR parameters were highly correlated with the rheology storage modulus (G'), relative enzymatic assay parameters, RSF, ELF, and TUF. All these results demonstrated that it could be possible to use NMR and MRI to assess sea cucumber tenderization during low-temperature heating process.