Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel |
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| Authors: | Minyi Han Yingjun Zhang Ying Fei Xinglian Xu Guanghong Zhou |
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| Affiliation: | (1) Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, 210095 Nanjing, People’s Republic of China;(2) College of Bioscience and Bioengineering, Hebei University of Science and Technology, 050018 Shijiazhuang, People’s Republic of China;(3) College of Life Science and Technology, Nanyang Normal University, 473061 Nanyang, People’s Republic of China |
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| 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 (T
2), higher WHC and more porous microstructure in comparison with the control system. T
2 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. |
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| Keywords: | PMP gel MTG NMR proton mobility WHC Microstructure |
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