A two-dimensional low-field nuclear magnetic resonance (LF-NMR) T(1)-T(2) relaxation technique was developed to contrast the water status evolution during different cooking procedures (steam and boiling cooking). Meat quality, water distribution, microstructure and protein properties were determined. The results showed that steamed meats had lower cooking loss and shear force, but higher redness, proton relaxation intensity (T(1) and T(2)) and proton density than boiled meats. The differences in...
[NMR paper] Water dynamics changes and protein denaturation in surf clam evaluated by two-dimensional LF-NMR T1-T2 relaxation technique during heating process.
Water dynamics changes and protein denaturation in surf clam evaluated by two-dimensional LF-NMR T1-T2 relaxation technique during heating process.
http://www.bionmr.com//www.ncbi.nlm.nih.gov/corehtml/query/egifs/https:--linkinghub.elsevier.com-ihub-images-PubMedLink.gif Related Articles Water dynamics changes and protein denaturation in surf clam evaluated by two-dimensional LF-NMR T1-T2 relaxation technique during heating process.
Food Chem. 2020 Mar 16;320:126622
Authors: Wang S, Lin R, Cheng S, Tan M
Abstract
Water dynamics...
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[NMR paper] Ordering effect of protein surfaces on water dynamics: NMR relaxation study.
Ordering effect of protein surfaces on water dynamics: NMR relaxation study.
Ordering effect of protein surfaces on water dynamics: NMR relaxation study.
Biophys Chem. 2019 Apr 08;249:106149
Authors: Bonechi C, Tamasi G, Pardini A, Donati A, Volpi V, Leone G, Consumi M, Magnani A, Rossi C
Abstract
Proteins in solution affect the structural and dynamic properties of the bulk water at the protein-water interface, resulting in a contribution to the order of the hydration water. Theoretical and experimental NMR relaxation methods...
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[NMR paper] Emulsifying properties development of pork myofibrillar and sacroplasmic protein irradiated at different dose: A combined FT-IR spectroscopy and low-field NMR study.
Emulsifying properties development of pork myofibrillar and sacroplasmic protein irradiated at different dose: A combined FT-IR spectroscopy and low-field NMR study.
Emulsifying properties development of pork myofibrillar and sacroplasmic protein irradiated at different dose: A combined FT-IR spectroscopy and low-field NMR study.
Food Chem. 2018 Jun 30;252:108-114
Authors: Li C, Peng A, He L, Ma S, Wu W, Yang H, Sun X, Zeng Q, Jin G, Zhang J, Ma M
Abstract
The present study investigated the effect of different irradiation dose...
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Emulsifying properties development of pork myofibrillar and sacroplasmic protein irradiated at different dose: A combined FT-IR spectroscopy and low-field NMR study
Emulsifying properties development of pork myofibrillar and sacroplasmic protein irradiated at different dose: A combined FT-IR spectroscopy and low-field NMR study
Publication date: 30 June 2018
Source:Food Chemistry, Volume 252</br>
Author(s): Chengliang Li, An Peng, Lichao He, Sumin Ma, Wenmin Wu, Haiyan Yang, Xiuxiu Sun, Qi Zeng, Guofeng Jin, Jianhao Zhang, Meihu Ma</br>
The present study investigated the effect of different irradiation dose (0, 3, 5 and 7 kGy) on the emulsifying properties development of pork myofibrillar protein (MP) and...
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[NMR paper] An NMR-based metabolomics study of pork from different crossbreeds and relation to sensory perception.
An NMR-based metabolomics study of pork from different crossbreeds and relation to sensory perception.
http://www.bionmr.com//www.ncbi.nlm.nih.gov/corehtml/query/egifs/http:--linkinghub.elsevier.com-ihub-images-PubMedLink.gif Related Articles An NMR-based metabolomics study of pork from different crossbreeds and relation to sensory perception.
Meat Sci. 2014 Feb;96(2 Pt A):719-28
Authors: Straadt IK, Aaslyng MD, Bertram HC
Abstract
Meat extracts from five different pig crossbreeds including Duroc/Landrace/Yorkshire (DLY),...
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Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics
Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics
Publication date: Available online 9 June 2014
Source:Food Research International</br>
Author(s): Minyi Han , Peng Wang , Xinglian Xu , Guanghong Zhou</br>
The changes of water mobility and fractal dimension (Df) during pork myofibrillar proteins (PMP) heat-induced gelation were investigated using low-field nuclear magnetic resonance (NMR) and image analysis, respectively. The NMR data were related to the gel microstructure which...
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[NMR paper] Relaxation study of the backbone dynamics of human profilin by two-dimensional 1H-15N
Relaxation study of the backbone dynamics of human profilin by two-dimensional 1H-15N NMR.
http://www.ncbi.nlm.nih.gov/corehtml/query/egifs/http:--linkinghub.elsevier.com-ihub-images-PubMedLink.gif Related Articles Relaxation study of the backbone dynamics of human profilin by two-dimensional 1H-15N NMR.
FEBS Lett. 1993 Dec 28;336(3):457-61
Authors: Constantine KL, Friedrichs MS, Bell AJ, Lavoie TB, Mueller L, Metzler WJ
The dynamic properties of 111 backbone HN sites in uncomplexed human profilin, a protein of 139 residues, have been...
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[NMR paper] Two-dimensional 1H NMR study of recombinant insect defensin A in water: resonance ass
Two-dimensional 1H NMR study of recombinant insect defensin A in water: resonance assignments, secondary structure and global folding.
Related Articles Two-dimensional 1H NMR study of recombinant insect defensin A in water: resonance assignments, secondary structure and global folding.
J Biomol NMR. 1992 May;2(3):235-56
Authors: Bonmatin JM, Bonnat JL, Gallet X, Vovelle F, Ptak M, Reichhart JM, Hoffmann JA, Keppi E, Legrain M, Achstetter T
A 500 MHz 2D 1H NMR study of recombinant insect defensin A is reported. This defense protein of 40...
Water status evolution of pork blocks at different cooking procedures: A two-dimensional LF-NMR T(1)-T(2) relaxation study
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