Effect of protein structure on water and fat distribution during meat gelling.
Effect of protein structure on water and fat distribution during meat gelling.
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DOI：
10.1016/j.foodchem.2016.01.053
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发表时间：
2016-08
期刊：
影响因子：
8.8
通讯作者：
Huijuan Yang;Wangang Zhang;Teng Li;Haibo Zheng;M. Khan;Xinglian Xu;Jingxin Sun;G. Zhou
中科院分区：
文献类型：
--
作者：
Huijuan Yang;Wangang Zhang;Teng Li;Haibo Zheng;M. Khan;Xinglian Xu;Jingxin Sun;G. Zhou
使用均匀的 Taihupork 面糊在 80°C 下生产 0、10、20 或 30 分钟的乳液型香肠。在有或没有氧化氘 (D2O) 取代的情况下，低场核磁共振 (LF-NMR) 评估了香肠样品中在热诱导凝胶化过程中分别与水和脂肪分子或仅与脂肪分子相关的质子迁移状态。主峰T21面积比例呈下降趋势，反映出乳液型香肠中凝胶结构更紧密。拉曼光谱 (400–3600 cm–1) 显示在凝胶过程中 α 螺旋减少，但 β 折叠、β 转角和无规卷曲含量增加。此外，主成分分析（PCA）显示二级蛋白质结构与凝胶基质中水和脂肪的分布之间存在显着相关性。此外，本研究建立了水和脂肪质子迁移率与二级蛋白质结构变化的关系，并描述了乳液型猪肉香肠中凝胶形成的关键时间。
Emulsion-type sausages were produced, at 80 °C for either 0, 10, 20 or 30 min, using homogeneousTaihupork batters. Low-field nuclear magnetic resonance (LF-NMR), with or without deuterium oxide (D2O) substitution, evaluated the proton mobility states related to both water and fat molecules, or fat molecules only, respectively, in the sausage samples, during heat-induced gelation. The decreasing trend in the area proportion of main peakT21, reflected a tighter gel structure in emulsion-type sausages. Raman spectra (400–3600 cm–1) revealed decreased α-helix, but increased β-sheet, β-turns and random coil contents, during the gelling process. Moreover, principal component analysis (PCA) showed significant correlations between secondary protein structures with distribution of water and fat in the gel matrix. Furthermore, this study established the relationship of water and fat protons mobility with changes in secondary protein structures, and described the critical time of gel formation in emulsion-type pork sausages.