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Raman spectroscopy and low‐field nuclear magnetic resonance used to monitor the relationship between protein conformation and water retention in the formation for process of gel
Author(s) -
Zheng Jinyue,
Di Zhao,
Li Chunqiang,
Yue Xiqing,
Shao JunHua
Publication year - 2019
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14225
Subject(s) - chemistry , water retention , raman spectroscopy , hydrogen bond , nuclear magnetic resonance spectroscopy , ionic bonding , ion , molecule , organic chemistry , soil water , physics , environmental science , soil science , optics
The objective of this study was to assess the relationship between protein conformations and water retention during gelation, investigated by Raman spectroscopy and low‐field nuclear magnetic resonance. There were significant positive correlations ( p < .05) between hydrophobic bonds ( r = .690), disulfide bonds ( r = .672), and cooking loss and a significant negative correlations ( p < .05), between cooking loss and ionic bonds ( r = −.668) and hydrogen bonds ( r = −.600). There was significant negative correlation between β‐sheets and peak area ratio of P 22 ( r = −.754). With the decrease of immobilized water and the increase of β‐sheets, the cooking loss was increased. The changes in chemical interactions will lead to conformational changes that will influence state of water and water retention. Results indicated that water retention was affected by conformational changes during gelation. Practical applications Water retention is important for obtaining high‐quality meat products (tenderness, mouth feel, and production). The paper provided some data for the preservation and processing of gel products from the relationship between water retention and conformation.There are several ways of preserving water in meat products, including adding phosphates and additives, and some physical processes. However, the most common method is to add a certain amount of phosphate. Phosphates were found as a novel risk factor and that physical processes lose some nutrients. Therefore, studying the relationship between protein conformation and cooking loss will provide a new method for preserving water. Besides providing technical support for the development of food industry technology, it also provides a certain way for the development of green food. Using the characteristics of food raw materials to change the characteristics of products will be themainstream of market production.