Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2009-02

AUTHORS

Minyi Han, Yingjun Zhang, Ying Fei, Xinglian Xu, Guanghong Zhou

ABSTRACT

The effect of microbial transglutaminase (MTG) on nuclear magnetic resonance relaxation (NMR) behaviour, water holding capacity (WHC) and microstructure of pork myofibrillar protein (PMP) gel was studied. The enzymatic protein preparation had significantly lower values of spin–spin relaxation time (T2), higher WHC and more porous microstructure in comparison with the control system. T2 was reduced from 226 ms (peak value) of the PMP gel containing no MTG to 188 ms of the PMP gel containing 2 U/g protein. However, no further decrease was shown when the concentration of MTG increased. The reduction was attributed to reduced mobility of water protons in the system. Scanning electron micrographs (SEM) showed the mobility of water in the proteins gel network was related to gel microstructure. More... »

PAGES

665-670

References to SciGraph publications

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s00217-008-0976-x

DOI

http://dx.doi.org/10.1007/s00217-008-0976-x

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https://app.dimensions.ai/details/publication/pub.1024431389


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