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The low-field nuclear magnetic resonance and Fourier transform infrared spectroscopy technique were carried out to evaluate the relationship between hydration characteristics and proteins structure in different stages pork of meat batters. The results showed that T 21 increased throughout the process and the change of T 22 and P 21 was easily impacted by water, and the alternation of secondary structure was mostly impacted by salt; P 21 was negatively correlated with the content of b-sheet (r = À0.862), and positively correlated with the content of a-helix (r = 0.933), b-turn (r = 0.871) and random coil (r = 0.677), which meant there was some relationship between secondary structure and water distribution and migration. This research will provide theoretical support for the processing and production of meat products.

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The purpose of this study was to detect the effects of lipids on the properties of emulsified myofibrillar protein (MP) interfacial layer by Raman spectroscopy combined with the protein adsorption characteristics. Results revealed that compared with butter and lard groups, the α-helix content in the soybean oil emulsifying layer was decreased (P < 0.05), while β-sheets and β-turns were increased (P < 0.05). The tryptophan bands and the disulphide bonds were higher in the soybean oil emulsifying layer, which implied a secondary structure, covalent bonding and hydrophobic interactions between the different lipids and MP have distinctive features. Moreover, the absolute value of the zeta potential in the soybean oil emulsifying layer was the highest, and the unit interface membrane protein surface loading (Γ S ) was higher, indicating that the soybean oil could form a more stable emulsifying layer with MP.

The objective of this study was to evaluate the effect of fatty acid saturation (oleic acid, linoleic acid, and linolenic acid) on water distribution, migration, and gel properties of pork salt-soluble protein, by detected indicators that are Low field nuclear magnetic resonance (LF-NMR), magnetic resonance imaging (MRI), water-holding capacity (WHC), and gel strength. These results suggested that the WHC and gel strength decreased with the decrease of fatty acid saturation (p < 0.05). LF-NMR analysis revealed that the relaxation time T 21 and T 22 decrease (p < 0.05) with the decrease of fatty acid saturation. Results also showed that the T 21 increased and T 23 decreased in linolenic acid group compared with oleic acid group. Meanwhile, the peak area ratio of P 21 and P 22 decreased (p < 0.05), while P 23 increased (p < 0.05). Therefore, the saturation of fatty acids had a great influence on the gel properties of protein.Practical Application: It provides a theoretical basis for the production of polyunsaturated fatty acids emulsified gel meat products and promotes the development of meat processing industry.

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 P22 (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.

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