The Influence of Heating and Cooling Process on the Water Binding in Transglutaminase-Modified Chicken Protein Preparation, Assessed Using Low-Field NMR

Stangierski, Jerzy; Baranowska, Hanna Maria

doi:10.1007/s11947-015-1618-5

Cited by 21 publications

(10 citation statements)

References 47 publications

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“…Both components of T 2 were determined by water dynamics in the bulk ( T 2l ) and bound ( T 2s ) fractions. Two fractions of water characterized by different T 2 are encountered in tissue systems [30,52] and emulsions [53,54]. HCS contained mainly linear polymeric chains.…”

Section: Resultsmentioning

confidence: 99%

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Molecular Analysis of Retrogradation of Corn Starches

et al. 2019

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Changes of the molecular dynamics of water in 5% corn starch pastes and 5% systems composed of starch and non-starchy hydrocolloid were studied during short and long term retrogradation. Low Field NMR was used to record mean correlation times (τc) of water molecules. This molecular parameter reflects the rotation of water molecules within the network of paste. Starches of different amylose and amylopectin content were selected for this study. Comparison of the changes of τc shows how particular polymers bind water molecules. During 90 days of storage, over 50% increase in mean correlation time was recorded in pastes of starches with high amylose content. This suggests that the formation of polymeric network is controlled by amylose to which water is binding. Amylopectin was found to influence the mobility of water in the pastes to a lesser extent with changes in mean correlation times of approximately 10–15% over 90 days. On retrogradation, amylopectin, Arabic and xanthan gums hindered the formation of solid phase structures. Guar gum evoked an increase in mean correlation times of approximately 40–50% during the prolonged process of changes of the molecular dynamics of water. This indicates continued expansion of the polymeric network. Mean correlation time available from spin–lattice and spin–spin relaxation times can be useful in the analysis of the rotational vibrations of the water molecules in biopolymeric structures.

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Section: Resultsmentioning

confidence: 99%

“…The obtained data was than interpreted in terms of the changes of water status. Since the relaxation times are macroscopic parameters [30,31,32], mean correlation times that have microscopic character [33,34,35] were employed.…”

Section: Introductionmentioning

confidence: 99%

Molecular Analysis of Retrogradation of Corn Starches

et al. 2019

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“…In such cases a mean time of the correlation can be determined. That parameter allows determination of the possibility of free rotation of the water molecules and its limited dynamics in the polymeric networks [46]. Mean correlation times, τ c , can be derived from the relaxation times, T 1 and T 2 involving the system of the BPP equations (Eqs.…”

Section: Resultsmentioning

confidence: 99%

Analysis of the Retrogradation Processes in Potato Starches Blended with Non-Starchy Polysaccharide Hydrocolloids by LF NMR

et al. 2019

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Molecular dynamics for pastes of two normal and one waxy potato starches and their binary mixtures with either arabic, guar or xanthan gum was determined. Spin-lattice and spin-spin relaxation times were measured by 1H NMR pulse spectrometer. Then, for water molecules the mean correlation time rotational mobility. Was calculated and analyzed. The measurements were taken after 2 h, and then after 1, 10, 30 and 90 days of storing at 5°C. It was found that the susceptibility of pastes of potato starch to retrogradation was controlled, first of all, by the content of amylose. Amylose favored retrogradation. On the initial period of storing the length of the amylose chains played an essential role promoting retrogradation. Non-starchy polysaccharide hydrocolloids applied for blending potato starches influenced molecular properties of water in the pastes, particularly on long-term retrogradation. Generally, these components retarded that process.

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“…The low-field NMR technique is increasingly finding broader application in investigations of food, due to the noninvasive nature of its measurements (Budiman et concern the spin-spin relaxation of the bulk water fraction (Stangierski and Baranowska, 2015). The results are shown in Table 4.…”

Section: Resultsmentioning

confidence: 99%

Water mobility and thermal properties of smoked soft cheese

et al. 2017

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The main goal of the present study was to characterize the functional parameters of smoked soft cheese, with the emphasis on the behavior of water and milk fat, as analyzed by DSC, which was used to directly measure the melting/freezing phase transitions in the cheese. This study was complemented by NMR measurements of the organization and distribution of the aqueous phase within the emulsions constituting the cheese. The smoked and unsmoked cheeses were characterized by similar compositions in terms of protein (19.08-19.12 g•100 g ). The water activity was higher in the unsmoked cheese (a w = 0.9736) than in the smoked cheese (a w = 0.9615). This result was confirmed by DSC (higher ice melting enthalpy) and NMR (higher T1 value) measurements. The smoking process led to differences in the distribution and binding of water to the lipid-protein matrix of the cheese. There was more non-freezed bound water in the smoked cheese which resulted in a more fragile and loosened structure in the smoked cheese than the unsmoked, which manifested in lower values of stretching and meltability. The meltability of the mozzarella smoked cheese was 1.5 times less than that of the unsmoked cheese (tube test and Schreiber test).

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The Influence of Heating and Cooling Process on the Water Binding in Transglutaminase-Modified Chicken Protein Preparation, Assessed Using Low-Field NMR

Cited by 21 publications

References 47 publications

Molecular Analysis of Retrogradation of Corn Starches

Molecular Analysis of Retrogradation of Corn Starches

Analysis of the Retrogradation Processes in Potato Starches Blended with Non-Starchy Polysaccharide Hydrocolloids by LF NMR

Water mobility and thermal properties of smoked soft cheese

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