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Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel

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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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Acknowledgments

We thank P. Q. Yang, manger of Niumag Corporation, for his keen interest in the work and encouragement. This work was supported by National Key Technology R&D Program (2006BAD05A03), the “973” Plan of China(2006CB70821)and the National Natural Science Foundation (30771526).

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Authors and Affiliations

  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

    Minyi Han, Yingjun Zhang, Ying Fei, Xinglian Xu & Guanghong Zhou

  2. College of Bioscience and Bioengineering, Hebei University of Science and Technology, 050018, Shijiazhuang, People’s Republic of China

    Minyi Han

  3. College of Life Science and Technology, Nanyang Normal University, 473061, Nanyang, People’s Republic of China

    Yingjun Zhang

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  1. Minyi Han
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Correspondence to Xinglian Xu.

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Han, M., Zhang, Y., Fei, Y. et al. Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel. Eur Food Res Technol 228, 665–670 (2009). https://doi.org/10.1007/s00217-008-0976-x

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  • DOI: https://doi.org/10.1007/s00217-008-0976-x

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