Effects of Oxidation on Water Distribution and Physicochemical Properties of Porcine Myofibrillar Protein Gel

The effects of hydroxyl radicals induced oxidation on water distribution of porcine myofibrillar protein (MP) gels were investigated using nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI), and relationship between MP gel properties and water distribution was analyzed with Pearso...

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Bibliographic Details
Published in:Food biophysics 2014-06, Vol.9 (2), p.169-178
Main Authors: Li, Yin, Li, Xia, Wang, Jin-zhi, Zhang, Chun-hui, Sun, Hong-mei, Wang, Chun-qing, Xie, Xiao-lei
Format: Article
Language:English
Subjects:
Analytical Chemistry
Biological and Medical Physics
Biophysics
Chemistry
Chemistry and Materials Science
Correlation analysis
Food Science
Gels
Hydrogen peroxide
Hydroxyl radicals
image analysis
magnetic resonance imaging
NMR
Nuclear magnetic resonance
nuclear magnetic resonance spectroscopy
Original Article
Oxidation
Physicochemical properties
Proteins
scanning electron microscopes
Water
Water distribution
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Summary:The effects of hydroxyl radicals induced oxidation on water distribution of porcine myofibrillar protein (MP) gels were investigated using nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI), and relationship between MP gel properties and water distribution was analyzed with Pearson’s correlation. Results of NMR spin-spin relaxation time (T₂) and MRI suggested that, comparing with unoxidized MP gel, the population of immobile water of gel (P₂₂) decreased by 18.81 %, while that of free water (P₂₃) increased by 85.56 %, and grey scale value decreased by 18.52 %, after being oxidized with 20 mM H₂O₂, respectively. Images of scanning electron microscope (SEM) showed the highest degree of oxidation led to the most coarse and porous gel-network. Gel properties including WHC, whiteness and strength of MP gels decreased by 14.65 %, 2.83 % and 52.74 % after being oxidized with 20 mM H₂O₂ (p 
ISSN:1557-1858
1557-1866
DOI:10.1007/s11483-013-9329-9