Effects of Oxidation on Water Distribution and Physicochemical Properties of Porcine Myofibrillar Protein Gel
The effects of hydroxyl radicals induced oxidation on water distribution of porcine myofibrillar protein (MP) gels were investigated using nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI), and relationship between MP gel properties and water distribution was analyzed with Pearso...
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| Veröffentlicht in: | Food biophysics 2014-06, Vol.9 (2), p.169-178 |
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| creator | Li, Yin Li, Xia Wang, Jin-zhi Zhang, Chun-hui Sun, Hong-mei Wang, Chun-qing Xie, Xiao-lei |
| description | The effects of hydroxyl radicals induced oxidation on water distribution of porcine myofibrillar protein (MP) gels were investigated using nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI), and relationship between MP gel properties and water distribution was analyzed with Pearson’s correlation. Results of NMR spin-spin relaxation time (T₂) and MRI suggested that, comparing with unoxidized MP gel, the population of immobile water of gel (P₂₂) decreased by 18.81 %, while that of free water (P₂₃) increased by 85.56 %, and grey scale value decreased by 18.52 %, after being oxidized with 20 mM H₂O₂, respectively. Images of scanning electron microscope (SEM) showed the highest degree of oxidation led to the most coarse and porous gel-network. Gel properties including WHC, whiteness and strength of MP gels decreased by 14.65 %, 2.83 % and 52.74 % after being oxidized with 20 mM H₂O₂ (p |
| doi_str_mv | 10.1007/s11483-013-9329-9 |
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Results of NMR spin-spin relaxation time (T₂) and MRI suggested that, comparing with unoxidized MP gel, the population of immobile water of gel (P₂₂) decreased by 18.81 %, while that of free water (P₂₃) increased by 85.56 %, and grey scale value decreased by 18.52 %, after being oxidized with 20 mM H₂O₂, respectively. Images of scanning electron microscope (SEM) showed the highest degree of oxidation led to the most coarse and porous gel-network. Gel properties including WHC, whiteness and strength of MP gels decreased by 14.65 %, 2.83 % and 52.74 % after being oxidized with 20 mM H₂O₂ (p < 0.05), respectively. Pearson’s correlation analysis showed oxidation, gel-properties and NMR results were highly correlated (p < 0.05). Therefore, we hypothesized that hydroxyl radicals induced oxidation resulted in immobile water shifting to free water partly, thus reduced the abundance of water and gel properties of gels.</description><identifier>ISSN: 1557-1858</identifier><identifier>EISSN: 1557-1866</identifier><identifier>DOI: 10.1007/s11483-013-9329-9</identifier><language>eng</language><publisher>Boston: Springer-Verlag</publisher><subject>Analytical Chemistry ; Biological and Medical Physics ; Biophysics ; Chemistry ; Chemistry and Materials Science ; Correlation analysis ; Food Science ; Gels ; Hydrogen peroxide ; Hydroxyl radicals ; image analysis ; magnetic resonance imaging ; NMR ; Nuclear magnetic resonance ; nuclear magnetic resonance spectroscopy ; Original Article ; Oxidation ; Physicochemical properties ; Proteins ; scanning electron microscopes ; Water ; Water distribution</subject><ispartof>Food biophysics, 2014-06, Vol.9 (2), p.169-178</ispartof><rights>Springer Science+Business Media New York 2014</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c340t-c6ec2ca575d774cb8604147de21959ba258dabf277583c4bdb1610ef97d3157b3</citedby><cites>FETCH-LOGICAL-c340t-c6ec2ca575d774cb8604147de21959ba258dabf277583c4bdb1610ef97d3157b3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11483-013-9329-9$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11483-013-9329-9$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,780,784,27924,27925,41488,42557,51319</link.rule.ids></links><search><creatorcontrib>Li, Yin</creatorcontrib><creatorcontrib>Li, Xia</creatorcontrib><creatorcontrib>Wang, Jin-zhi</creatorcontrib><creatorcontrib>Zhang, Chun-hui</creatorcontrib><creatorcontrib>Sun, Hong-mei</creatorcontrib><creatorcontrib>Wang, Chun-qing</creatorcontrib><creatorcontrib>Xie, Xiao-lei</creatorcontrib><title>Effects of Oxidation on Water Distribution and Physicochemical Properties of Porcine Myofibrillar Protein Gel</title><title>Food biophysics</title><addtitle>Food Biophysics</addtitle><description>The effects of hydroxyl radicals induced oxidation on water distribution of porcine myofibrillar protein (MP) gels were investigated using nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI), and relationship between MP gel properties and water distribution was analyzed with Pearson’s correlation. Results of NMR spin-spin relaxation time (T₂) and MRI suggested that, comparing with unoxidized MP gel, the population of immobile water of gel (P₂₂) decreased by 18.81 %, while that of free water (P₂₃) increased by 85.56 %, and grey scale value decreased by 18.52 %, after being oxidized with 20 mM H₂O₂, respectively. Images of scanning electron microscope (SEM) showed the highest degree of oxidation led to the most coarse and porous gel-network. Gel properties including WHC, whiteness and strength of MP gels decreased by 14.65 %, 2.83 % and 52.74 % after being oxidized with 20 mM H₂O₂ (p < 0.05), respectively. Pearson’s correlation analysis showed oxidation, gel-properties and NMR results were highly correlated (p < 0.05). Therefore, we hypothesized that hydroxyl radicals induced oxidation resulted in immobile water shifting to free water partly, thus reduced the abundance of water and gel properties of gels.</description><subject>Analytical Chemistry</subject><subject>Biological and Medical Physics</subject><subject>Biophysics</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Correlation analysis</subject><subject>Food Science</subject><subject>Gels</subject><subject>Hydrogen peroxide</subject><subject>Hydroxyl radicals</subject><subject>image analysis</subject><subject>magnetic resonance imaging</subject><subject>NMR</subject><subject>Nuclear magnetic resonance</subject><subject>nuclear magnetic resonance spectroscopy</subject><subject>Original Article</subject><subject>Oxidation</subject><subject>Physicochemical properties</subject><subject>Proteins</subject><subject>scanning electron microscopes</subject><subject>Water</subject><subject>Water distribution</subject><issn>1557-1858</issn><issn>1557-1866</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNp9kE9LAzEQxYMoWKsfwJMLnlcz-bPZPUqtVai0oMVjyGaTNmW7qckW7Ld32xXxJAwzw_DeG_ghdA34DjAW9xGA5TTFQNOCkiItTtAAOBcp5Fl2-rvz_BxdxLjGmDGW4QHajK01uo2Jt8nsy1Wqdb5JuvpQrQnJo4ttcOXueFVNlcxX--i01yuzcVrVyTz4rQmtM8eEuQ_aNSZ53XvryuDqWoWDpDWuSSamvkRnVtXRXP3MIVo8jd9Hz-l0NnkZPUxTTRluU50ZTbTigldCMF3mGWbARGUIFLwoFeF5pUpLhOA51aysSsgAG1uIigIXJR2i2z53G_znzsRWrv0uNN1LCZwwURQ54Z0KepUOPsZgrNwGt1FhLwHLA1XZU5UdVXmg2rUhIr0ndtpmacKf5H9MN73JKi_VMrgoF28EA8MYMBHA6DcDbYRp</recordid><startdate>20140601</startdate><enddate>20140601</enddate><creator>Li, Yin</creator><creator>Li, Xia</creator><creator>Wang, Jin-zhi</creator><creator>Zhang, Chun-hui</creator><creator>Sun, Hong-mei</creator><creator>Wang, Chun-qing</creator><creator>Xie, Xiao-lei</creator><general>Springer-Verlag</general><general>Springer US</general><general>Springer Nature B.V</general><scope>FBQ</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7RQ</scope><scope>7T7</scope><scope>7X2</scope><scope>7XB</scope><scope>88A</scope><scope>88I</scope><scope>8AO</scope><scope>8FD</scope><scope>8FE</scope><scope>8FH</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>LK8</scope><scope>M0K</scope><scope>M2P</scope><scope>M7P</scope><scope>P64</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>Q9U</scope></search><sort><creationdate>20140601</creationdate><title>Effects of Oxidation on Water Distribution and Physicochemical Properties of Porcine Myofibrillar Protein Gel</title><author>Li, Yin ; Li, Xia ; Wang, Jin-zhi ; Zhang, Chun-hui ; Sun, Hong-mei ; Wang, Chun-qing ; Xie, Xiao-lei</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c340t-c6ec2ca575d774cb8604147de21959ba258dabf277583c4bdb1610ef97d3157b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2014</creationdate><topic>Analytical Chemistry</topic><topic>Biological and Medical Physics</topic><topic>Biophysics</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Correlation analysis</topic><topic>Food Science</topic><topic>Gels</topic><topic>Hydrogen peroxide</topic><topic>Hydroxyl radicals</topic><topic>image analysis</topic><topic>magnetic resonance imaging</topic><topic>NMR</topic><topic>Nuclear magnetic resonance</topic><topic>nuclear magnetic resonance spectroscopy</topic><topic>Original Article</topic><topic>Oxidation</topic><topic>Physicochemical properties</topic><topic>Proteins</topic><topic>scanning electron microscopes</topic><topic>Water</topic><topic>Water distribution</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Li, Yin</creatorcontrib><creatorcontrib>Li, Xia</creatorcontrib><creatorcontrib>Wang, Jin-zhi</creatorcontrib><creatorcontrib>Zhang, Chun-hui</creatorcontrib><creatorcontrib>Sun, Hong-mei</creatorcontrib><creatorcontrib>Wang, Chun-qing</creatorcontrib><creatorcontrib>Xie, Xiao-lei</creatorcontrib><collection>AGRIS</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Career & Technical Education Database</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Biology Database (Alumni Edition)</collection><collection>Science Database (Alumni Edition)</collection><collection>ProQuest Pharma Collection</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>Biological Science Collection</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Engineering Research Database</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Biological Science Collection</collection><collection>Agricultural Science Database</collection><collection>Science Database</collection><collection>Biological Science Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central Basic</collection><jtitle>Food biophysics</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Li, Yin</au><au>Li, Xia</au><au>Wang, Jin-zhi</au><au>Zhang, Chun-hui</au><au>Sun, Hong-mei</au><au>Wang, Chun-qing</au><au>Xie, Xiao-lei</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of Oxidation on Water Distribution and Physicochemical Properties of Porcine Myofibrillar Protein Gel</atitle><jtitle>Food biophysics</jtitle><stitle>Food Biophysics</stitle><date>2014-06-01</date><risdate>2014</risdate><volume>9</volume><issue>2</issue><spage>169</spage><epage>178</epage><pages>169-178</pages><issn>1557-1858</issn><eissn>1557-1866</eissn><abstract>The effects of hydroxyl radicals induced oxidation on water distribution of porcine myofibrillar protein (MP) gels were investigated using nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI), and relationship between MP gel properties and water distribution was analyzed with Pearson’s correlation. Results of NMR spin-spin relaxation time (T₂) and MRI suggested that, comparing with unoxidized MP gel, the population of immobile water of gel (P₂₂) decreased by 18.81 %, while that of free water (P₂₃) increased by 85.56 %, and grey scale value decreased by 18.52 %, after being oxidized with 20 mM H₂O₂, respectively. Images of scanning electron microscope (SEM) showed the highest degree of oxidation led to the most coarse and porous gel-network. Gel properties including WHC, whiteness and strength of MP gels decreased by 14.65 %, 2.83 % and 52.74 % after being oxidized with 20 mM H₂O₂ (p < 0.05), respectively. Pearson’s correlation analysis showed oxidation, gel-properties and NMR results were highly correlated (p < 0.05). Therefore, we hypothesized that hydroxyl radicals induced oxidation resulted in immobile water shifting to free water partly, thus reduced the abundance of water and gel properties of gels.</abstract><cop>Boston</cop><pub>Springer-Verlag</pub><doi>10.1007/s11483-013-9329-9</doi><tpages>10</tpages></addata></record> |
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| subjects | Analytical Chemistry Biological and Medical Physics Biophysics Chemistry Chemistry and Materials Science Correlation analysis Food Science Gels Hydrogen peroxide Hydroxyl radicals image analysis magnetic resonance imaging NMR Nuclear magnetic resonance nuclear magnetic resonance spectroscopy Original Article Oxidation Physicochemical properties Proteins scanning electron microscopes Water Water distribution |
| title | Effects of Oxidation on Water Distribution and Physicochemical Properties of Porcine Myofibrillar Protein Gel |
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