Bound and free water relationships in soy proteins as measured by differential scanning calorimetry

Muffett, Dorothy J.

doi:10.31274/rtd-180813-5410

Cited by 2 publications

(2 citation statements)

References 43 publications

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“…There is a continuum of free and bound water in food systems where many layers of water molecules form around macromolecules. 34,35 The water layers furthest from the macromolecule have the highest mobility while the layers directly participating in hydrogen bonding with hydrophilic sites on the macromolecule have the lowest mobility. 34,36 The increased peak resolution of the two most mobile proton pools from 3 to 28 d (Figure 4A) suggests that the continuum of bound and free water became more distinct as frozen storage time increased.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

“…Water does not exist as two discrete states. There is a continuum of free and bound water in food systems where many layers of water molecules form around macromolecules. , The water layers furthest from the macromolecule have the highest mobility while the layers directly participating in hydrogen bonding with hydrophilic sites on the macromolecule have the lowest mobility. , …”

Section: Resultsmentioning

confidence: 99%

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Determination of the Gelation Mechanism of Freeze–Thawed Hen Egg Yolk

Acevedo

Horner

et al. 2015

J. Agric. Food Chem.

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A study of yolks stored up to 168 d at −20 °C was conducted to determine the gelation behavior and mechanism of freeze–thawed yolk. Methods used were rheology, native and sodium dodecyl sulfate polyacrylamide gel electrophoresis (native- and SDS-PAGE), differential scanning calorimetry (DSC), transmission electron microscopy (TEM), particle size analysis, and proton nuclear magnetic resonance (1H NMR) spectroscopy for matrix mobility. Results indicate that both constituents of plasma and granules contributed to gelation of yolk under freezing. PAGE analyses suggest that granular proteins participated in aggregation during freeze–thaw. Increasing gel strength and particle size and decreasing water and lipid–water mobility indicate that lipoproteins or apolipoproteins aggregated. At storage times ≥84 d, increased protein and lipid mobility, the detection of smaller particles, and secondarily increased gel strength suggest the liberation of protein or lipoprotein components from previously formed aggregates and further aggregation of these constituents. Disruption of the gelled yolk matrix observed with TEM supported that ice crystal formation was required for gelation to occur. A two-stage dynamic gelation model is thus proposed.

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Section: ■ Results and Discussionmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Determination of the Gelation Mechanism of Freeze–Thawed Hen Egg Yolk

Acevedo

Horner

et al. 2015

J. Agric. Food Chem.

View full text Add to dashboard Cite

show abstract

Determination of the gelation mechanism of freeze-thawed hen egg yolk

View full text Add to dashboard Cite

A study of yolks stored up to 168 d at −20 °C was conducted to determine the gelation behavior and mechanism of freeze-thawed yolk. Methods used were rheology, native and sodium dodecyl sulfate polyacrylamide gel electrophoresis (native-and SDS-PAGE), differential scanning calorimetry (DSC), transmission electron microscopy (TEM), particle size analysis, and proton nuclear magnetic resonance (1H NMR) spectroscopy for matrix mobility. Results indicate that both constituents of plasma and granules contributed to gelation of yolk under freezing. PAGE analyses suggest that granular proteins participated in aggregation during freeze-thaw. Increasing gel strength and particle size and decreasing water and lipid-water mobility indicate that lipoproteins or apolipoproteins aggregated. At storage times ≥84 d, increased protein and lipid mobility, the detection of smaller particles, and secondarily increased gel strength suggest the liberation of protein or lipoprotein components from previously formed aggregates and further aggregation of these constituents. Disruption of the gelled yolk matrix observed with TEM supported that ice crystal formation was required for gelation to occur. A two-stage dynamic gelation model is thus proposed.

show abstract

Bound and free water relationships in soy proteins as measured by differential scanning calorimetry

Cited by 2 publications

References 43 publications

Determination of the Gelation Mechanism of Freeze–Thawed Hen Egg Yolk

Determination of the Gelation Mechanism of Freeze–Thawed Hen Egg Yolk

Determination of the gelation mechanism of freeze-thawed hen egg yolk

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