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1.
Atlantic salmon fillets differing with regard to raw material characteristics (prerigor, postrigor, frozen/thawed) and salt content were investigated by FT-IR microspectroscopy and light microscopy. Local variation within each salmon fillet was further taken into account by sampling from the head and tail part separately as they vary in fat and moisture content. The highest salt uptake was achieved for frozen/thawed quality during brine-salting with 16% NaCl for 4 h, while the uptake was least for prerigor fish. At the same time, salting caused muscle fiber swelling of about 10% for both frozen/thawed and postrigor qualities. Differences in the FT-IR amide I spectral region were observed implying a change in the muscle protein secondary structure. Prerigor was least affected by brine-salting, having a final salt concentration of 2.2%, while postrigor had a NaCl content of 3.0% and frozen/thawed of 4.1%. Local variation within the fillets had an effect on the amide I absorption characteristics before as well as after salting. Salt uptake of the samples was affected by raw material quality and at the same time the degree of swelling of the myofibers was influenced by raw material character.  相似文献   

2.
The objective of this study was to investigate the influence of NaCl and two salt substitutes, MgSO4 and KCl, in different concentrations (1.5, 6.0, and 9.0%) on meat proteins by using Fourier transform infrared (FTIR) microspectroscopy. Hydration properties and secondary structural properties of proteins were investigated by studying the amide I, amide II, and water regions (3500-3000 cm(-1)) in FTIR spectra. By applying multivariate analysis (PCA and PLSR), differences between samples according to salt concentration and salt type were found and correlated to spectral bands. The most distinctive differences related to salt type were obtained by using the water region. It was found that samples salted with MgSO4 exhibited hydration and subsequent denaturation of proteins at lower concentrations than those salted with NaCl. Samples salted with KCl brines showed less denaturation even at the 9.0% concentration. The FTIR results were further supported by water-binding capacity (WBC) measurements.  相似文献   

3.
Fourier transform infrared (FT-IR) microspectroscopy and low-field (LF) proton NMR transverse relaxation measurements were used to study the changes in protein secondary structure and water distribution as a consequence of aging (1 day and 14 days) followed by salting (3%, 6%, and 9% NaCl) and cooking (65 degrees C). An enhanced water uptake and increased proton NMR relaxation times after salting were observed in aged meat (14 days) compared with nonaged meat (1 day). FT-IR bands revealed that salting induced an increase in native beta-sheet structure while aging triggered an increase in native alpha-helical structure before cooking, which could explain the effects of aging and salting on water distribution and water uptake. Moreover, the decrease in T2 relaxation times and loss of water upon cooking were attributed to an increase in aggregated beta-sheet structures and a simultaneous decrease in native protein structures. Finally, aging increased the cooking loss and subsequently decreased the final yield, which corresponded to a further decrease in T2 relaxation times in aged meat upon cooking. However, salting weakened the effect of aging on the final yield, which is consistent with the increased T2 relaxation times upon salting for aged meat after cooking and the weaker effect of aging on protein secondary structural changes for samples treated with high salt concentration. The present study reveals that changes in water distribution during aging, salting, and cooking are not only due to the accepted causal connection, i.e., proteolytic degradation of myofibrillar structures, change in electrostatic repulsion, and dissolution and denaturation of proteins, but also dynamic changes in specific protein secondary structures.  相似文献   

4.
The objective of this study was to investigate the influence of heating rate on myowater dynamics and protein secondary structures in three pork qualities by proton NMR T2 relaxation and Fourier transform infrared (FT-IR) microspectroscopy measurements. Two oven temperatures at 100 degrees C and 200 degrees C corresponding to slow and fast heating rates were applied on three pork qualities (DFD, PSE, and normal) to an internal center temperature of 65 degrees C. The fast heating induced a higher cooking loss, particularly for PSE meat. The water proton T21 distribution representing water entrapped within the myofibrillar network was influenced by heating rate and meat quality. Fast heating broadened the T21 distribution and decreased the relaxation times of the T21 peak position for three meat qualities. The changes in T21 relaxation times in meat can be interpreted in terms of chemical and diffusive exchange. FT-IR showed that fast heating caused a higher gain of random structures and aggregated beta-sheets at the expense of native alpha-helixes, and these changes dominate the fast-heating-induced broadening of T21 distribution and reduction in T21 times. Furthermore, of the three meat qualities, PSE meat had the broadest T21 distribution and the lowest T21 times for both heating rates, reflecting that the protein aggregation of PSE caused by heating is more extensive than those of DFD and normal, which is consistent with the IR data. The present study demonstrated that the changes in T2 relaxation times of water protons affected by heating rate and raw meat quality are well related to the protein secondary structural changes as probed by FT-IR microspectroscopy.  相似文献   

5.
Synchrotron Fourier transform infrared (FTIR) microspectroscopy as a rapid, direct, and nondestructive analytical technique can explore molecular chemical features of the microstructure of biological samples. The objective of this study was to use synchrotron FTIR microspectroscopy to image the molecular chemistry of corn (cv. Pioneer 39P78) to reveal spatial intensity and distribution of chemical functional groups in corn tissue. This experiment was performed at the U2B station of the National Synchrotron Light Source in Brookhaven National Laboratory (NSLS-BNL, Upton, NY). The Pioneer corn tissue was imaged from the pericarp, seed coat, aleurone, and endosperm under peaks at 1736 (carbonyl C=O ester), 1510 (aromatic compound), 1650 (amide I), 1550 (amide II), 1246 (cellulosic material), 1160 (CHO), 1150 (CHO), 1080 (CHO), 929 (CHO), 860 (CHO), 3350 (OH and NH stretching), 2929 (CH(2) stretching band), and 2885 cm(-1) (CH(3) stretching band). The results showed that with synchrotron FTIR microspectroscopy, the images of the molecular chemistry of Pioneer corn could be generated. Such information on the microstructural-chemical features of grain corn can also be used for corn breeding programs for selecting superior varieties of corn for targeted food and feed purposes and for prediction of corn quality and nutritive value for humans and animals.  相似文献   

6.
Low-field NMR T(2) and Fourier transform infrared (FT-IR) measurements were performed on meat samples of two qualities (normal and high ultimate pH) during cooking from 28 degrees C to 81 degrees C. Pronounced changes in both T(2) relaxation data and FT-IR spectroscopic data were observed during cooking, revealing severe changes in the water properties and structural organization of proteins. The FT-IR data revealed major changes in bands in the amide I region (1700-1600 cm(-)(1)), and a tentative assignment of these is discussed. Distributed NMR T(2) relaxation data and FT-IR spectra were compared by partial least-squares regression. This revealed a correlation between the FT-IR peaks reflecting beta-sheet and alpha-helix structures and the NMR relaxation populations reflecting hydration water (T(2B) approximately 0-10 ms), myofibrillar water (T(21) approximately 35-50 ms), and also expelled "bulk" water (T(2) relaxation times >1000 ms). Accordingly, the present study demonstrates that definite structural changes in proteins during cooking of meat are associated with simultaneous alterations in the chemical-physical properties of the water within the meat.  相似文献   

7.
This work was focused on the relationship between the microstructure and the mechanical and barrier properties of whey protein isolate (WPI) films. Sorbitol (S) and glycerol (G) were used as plasticizers and the pH was varied between 7 and 9. The films were cast from heated aqueous solutions and dried in a climate room at 23 degrees C and 50% relative humidity for 16 h. The microstructure of the films was found to be dependent on the concentration, the plasticizers, and the pH. When the concentration increased, a more aggregated structure was formed, with a denser protein network and larger pores. This resulted in increased water vapor permeability (WVP) and decreased oxygen permeability (OP). When G was used as a plasticizer instead of S, the microstructure was different, and the moisture content and WVP approximately doubled. When the pH increased from 7 to 9, a denser protein structure was formed, the strain at break increased, and the OP decreased.  相似文献   

8.
艾比湖流域不同生态系统土壤水盐空间异质性分析   总被引：3，自引：0，他引：3  
运用传统统计学和地统计学相结合的方法对艾比湖流域山前人工绿洲—绿洲—荒漠过渡带—湖滨湿地生态系统土壤表层(0~20 cm)盐分、含水量、pH的空间异质性特征进行分析,结果表明:(1)山前人工绿洲属中度盐化土,绿洲—荒漠过渡带和湖滨湿地均属于重度盐化土;艾比湖流域土壤pH和盐分均由山前人工绿洲向湖滨湿地逐渐增大,含水量由山前人工绿洲向湖滨湿地递减;艾比湖流域土壤pH属于弱变异性,盐分和含水量均属于中等变异强度;(2)受结构因素影响,山前人工绿洲土壤pH、绿洲—荒漠过渡带土壤盐分和含水量、湖滨湿地土壤pH和盐分具有较强的空间相关性;受结构因素和随机因素综合影响,山前人工绿洲土壤盐分和含水量以及湖滨湿地土壤含水量具有中等的空间相关性;(3)艾比湖流域土壤pH和盐分呈现斑块状分布,均由山前人工绿洲向绿洲—荒漠过渡带到湖滨湿地依次递增;土壤含水量呈现条带状分布,由山前人工绿洲向绿洲—荒漠过渡带到湖滨湿地依次递减、艾比湖北部向南部逐渐减少;土壤盐分与pH和含水量分别呈现极显著正相关、显著负相关。  相似文献   

9.
This article reports an infrared spectroscopic (FT-IR) study on lipids and protein structural characteristics in frankfurters as affected by an emulsified olive oil stabilizing system used as a pork backfat replacer. The oil-in-water emulsions were stabilized with sodium caseinate, without (F/SC) and with microbial transglutaminase (F/SC+MTG). Proximate composition and textural characteristics were also evaluated. Frankfurters F/SC+MTG showed the highest (P < 0.05) hardness and lowest (P < 0.05) adhesiveness. These products also showed the lowest (P < 0.05) half-bandwidth of the 2922 cm(-1) band, which could be related to the fact that the lipid chain was more orderly than that in the frankfurters formulated with animal fat and F/SC. The spectral results revealed modifications in the amide I band profile when the olive oil-in-water emulsion replaced animal fat. This fact is indicative of a greater content of aggregated intermolecular β-sheets. Structural characteristics in both proteins and lipids could be associated with the specific textural properties of frankfurters.  相似文献   

10.
Structural changes of alkali-treated rockfish protein isolate (AKPI) during frozen storage were elucidated using a Raman spectrometer and scanning electron microscope (SEM). The results were compared to conventional surimi (CS). No significant textural difference was noted between AKPI stored at pH 5.5 and 7.0. The strongest texture was found for AKPI frozen with cryoprotectants and CS, while the weakest texture was observed in AKPI frozen without cryoprotectants. SEM revealed the most discontinuity in gels of AKPI with no cryoprotectants and a more aggregated microstructure after storage at pH 5.5 than at neutral pH. Raman spectral analysis demonstrated refolding of AKPI by pH readjustment to 7.0, although the refolded structure was not identical to that before the pH shift. CS showed higher alpha-helix content (approximately 50%) than AKPI (approximately 20-30%). Frozen storage induced a decrease and an increase in the alpha-helix content of CS and AKPI samples, respectively. AKPIs were slightly less stable than CS during frozen storage.  相似文献   

11.
初始湿度对覆膜开孔蒸发水盐运移的影响   总被引：1，自引：0，他引：1  
为了解初始含水率(湿度)变化对覆膜开孔蒸发的盐分与蒸发量的定量关系,通过不同湿度土壤的室内蒸发实验,研究了覆膜开孔率影响下土壤水分和盐分的运动特征.结果表明,初始含水率越大,不同覆膜条件下累积蒸发量越大,单位膜孔面积累积蒸发量(E_R)随开孔率增大而急剧减小.不同初始湿度的ER与覆膜开孔率的关系可用乘幂表示;表土返盐量随覆膜开孔率的增大而逐渐增加;不同含水率土壤的盐分浓度削面分布趋势一致,含水率越大,表层盐分浓度越大,含水率较小的土壤.盐分浓度在表层最大.在盐分含量最低点附近达到最小值,表层以下4-13cm的盐分浓度均小于初始值;不同覆膜开孔率条件下不同含水率土体剖面盐分浓度与垂直位置之间可用幂函数表示.研究表明,初始湿度对土壤水盐运动的影响存在定性特征,而覆膜开孔率对水盐运动的影响有定量关系可循.  相似文献   

12.
Fourier transform infrared spectroscopy (FT-IR) was used to detect Salmonella Typhimurium and Salmonella Enteritidis food-borne bacteria and to distinguish between live and dead cells of both serotypes. Bacteria cells were prepared in 10(8) cfu/mL concentration, and 1 mL of each bacterium was loaded individually on the ZnSe attenuated total reflection (ATR) crystal surface (45° ZnSe, 10 bounces, and 48 mm × 5 mm effective area of analysis on the crystal) and scanned for spectral data collection from 4000 to 650 cm(-1) wavenumber. Analysis of spectral signatures of Salmonella isolates was conducted using principal component analysis (PCA). Spectral data were divided into three regions such as 900-1300, 1300-1800, and 3000-2200 cm(-1) based on their spectral signatures. PCA models were developed to differentiate the serotypes and live and dead cells of each serotype. Maximum classification accuracy of 100% was obtained for serotype differentiation as well as for live and dead cells differentiation. Soft independent modeling of class analogy (SIMCA) analysis was carried out on the PCA model and applied to validation sample sets. It gave a predicted classification accuracy of 100% for both the serotypes and its live and dead cells differentiation. The Mahalanobis distance calculated in three different spectral regions showed maximum distance for the 1800-1300 cm(-1) region, followed by the 3000-2200 cm(-1) region, and then by the 1300-900 cm(-1) region. It showed that both of the serotypes have maximum differences in their nucleic acids, DNA/RNA backbone structures, protein, and amide I and amide II bands.  相似文献   

13.
Salt solubility of pH-shift isolated herring ( Clupea harengus ) muscle proteins was studied in relation to pH exposure and microstructure using transmission electron microscopy (TEM). Using protein solubilization at pH 11.2 with subsequent precipitation at pH 5.5, salt solubility of the proteins decreased from 78 to 17%. By precipitating the alkali-solubilized proteins at the pH of native herring muscle, 6.5, salt solubility only decreased to 59%, proving that pH values between 6.5 and 5.5 affected protein salt solubility more than the pH cycle 6.5 → 11.2 → 6.5. Precipitation at pH 5.5 resulted in hydrogen bonds, hydrophobic interactions, and S-S bridges, whereas precipitation at pH 6.5 resulted only in the formation of hydrophobic interactions. The alkaline pH-shift isolation process severely rearranged the protein microstructure, with precipitation at pH 6.5 forming a finer, more homogeneous network than precipitation at pH 5.5. The former protein isolate also contained less lipid oxidation products and formed more deformable gels, without affecting protein yield.  相似文献   

14.
基于EPO-PLS回归模型的盐渍化土壤含水率高光谱反演   总被引：5，自引：1，他引：4  
表层土壤含水率对于指导农业灌溉有重要的作用。研究表明,土壤光谱受到土壤水分和盐分的共同影响,但对于盐渍化地区的土壤含水率高光谱反演却很少涉及。该文通过对11组不同含盐量土壤室内蒸发过程连续监测,获取相关反射率光谱和水分、盐分的变化数据,利用外部参数正交化方法(external parameter orthogonalisation,EPO)预处理土壤光谱,滤除盐分(质量比0.1%~5.0%)的影响,建立经过EPO预处理后的偏最小二乘(partial least squares regression after EPO pre-processing,EPO-PLS)土壤水分预测模型。与偏最小二乘(partial least square model,PLS)模型相比,验证样本的决定系数R2和对分析误差RPD(residual predictive deviation)分别从0.722、1.976上升到0.898、3.145;均方根误差RMSE从5.087 g/(100 g)减少到3.237 g/(100 g)。通过EPO算法预处理后的模型性能提升显著,利用该方法能够有效的消除土壤盐分的影响,很好地实现盐渍化地区的水分含量估测。  相似文献   

15.
Studying the secondary structure of proteins leads to an understanding of the components that make up a whole protein. An understanding of the structure of the whole protein is often vital to understanding its digestive behavior in animals and nutritive quality. Usually protein secondary structures include alpha-helix and beta-sheet. The percentages of these two structures in protein secondary structures may influence feed protein quality and digestive behavior. Feathers are widely available as a potential protein supplement. They are very high in protein (84%), but the digestibility of the protein is very low (5%). The objective of this study was to use synchrotron-based Fourier transform infrared (FTIR) microspectroscopy to reveal chemical features of feather protein secondary structure within amide I at ultraspatial resolution (pixel size = 10 x 10 microm), in comparison with other protein sources from easily digested feeds such as barley, oat, and wheat tissue at endosperm regions (without destruction of their inherent structure). This experiment was performed at beamline U2B of the Albert Einstein Center for Synchrotron Biosciences at the National Synchrotron Light Source (NSLS) in Brookhaven National Laboratory (BNL), U.S. Dept of Energy (NSLS-BNL, Upton, NY). The results showed that ultraspatially resolved chemical imaging of feed protein secondary structure in terms of beta-sheet to alpha-helix peak height ratio by stepping in pixel-sized increments was obtained. Using synchrotron FTIR microspectroscopy can distinguish structures of protein amide I among the different feed protein sources. The results show that the secondary structure of feather protein differed from those of other feed protein sources in terms of the line-shape and position of amide I. The feather protein amide I peaked at approximately 1630 cm(-1). However, other feed protein sources showed a peak at approximately 1650 cm(-1). By using multicomponent peak modeling, the relatively quantitative amounts of alpha-helix and beta-sheet in protein secondary structure were obtained, which showed that feather contains 88% beta-sheet and 4% alpha-helix, barley contains 17% beta-sheet and 71% alpha-helix, oat contains 2% beta-sheet and 92% alpha-helix, and wheat contains 42% beta-sheet and 50% alpha-helix. The difference in percentage of protein secondary structure may be part of the reason for different feed protein digestive behaviors. These results demonstrate the potential of highly spatially resolved infrared microspectroscopy to reveal feed protein secondary structure. Information from this study by the infrared probing of feed protein secondary structure may be valuable as a guide for feed breeders to improve and maintain protein quality for animal use.  相似文献   

16.
We present the results of a Fourier transform infrared (FT-IR) microspectroscopic study using conventional FT-IR microscopy and FT-IR imaging to detect the denaturation process during four different heating temperatures (raw, 45, 60, and 70 degrees C) spatially resolved in bovine cryosections from longissimus dorsi muscle. FT-IR imaging, employing a focal plane array detector, which allowed the simultaneous collection of spectra at 4096 pixels, enabled the investigation of the heat-induced changes in the two major meat constituents, i.e., myofibrillar and connective tissue proteins, spatially resolved. The infrared spectra of both compounds revealed that the major spectral changes involved an increase in beta-sheet and a decrease in alpha-helical structures, which appeared to be much more pronounced for the myofibers than for the connective tissue. These conformational changes could be correlated to the denaturation of the major meat proteins, such as myosin, actin, and collagen.  相似文献   

17.
Fourier transform infrared (FT-IR) spectroscopy and multivariate analysis were used to identify Pseudomonas aeruginosa and Escherichia coli ATCC 25922 inoculated into bottled drinking water. Three inoculation treatments were examined: (i) E. coli ATCC 25922 (N = 3), (ii) P. aeruginosa (N = 3), and (iii) a 1:1 (v:v) mixed culture of both P. aeruginosa and E. coli ATCC 25922 (N = 3). The control treatment was noninoculated drinking water (N = 3). Second derivative transformation and loadings plots over the range of 1800-900 cm(-1) indicate variations in the following bacterial constituents: amide I band ca. 1650 cm(-1), amide II band ca. 1540 cm(-1), phosphodiester backbone of nucleic acids ca. 1242 and 1080 cm(-1), and polysaccharide compounds ca. 1050-950 cm(-1). Cells with the different treatments were clearly segregated from a mean centered principal component analysis. By using soft independent modeling of class analogy analysis, spectra from a given treatment could be correctly classified 83-88% of the time. These results suggest that FT-IR spectroscopy can determine whether a pure culture is present, in addition to confirming that this method can discriminate between closely related bacteria based on differences in biochemical and phenotypic characteristics that can be detected in this spectral region.  相似文献   

18.
滨海盐碱地水盐时空变化特征及对棉花光合生产的影响   总被引：2，自引：0，他引：2  
为研究滨海盐碱地土壤水盐空间分布及运移变化对棉花光合生产和产量的影响,并探讨棉田地形和土壤容重对滨海盐碱地水盐空间分布的影响方式,在位置相近区域选取海拔和容重差异较大的4块棉田,于4—10月份测定土壤0～200 cm深度水分、盐分和pH等空间分布特征,分析其对棉花光合生产和产量的影响。研究表明,轻度盐碱棉田海拔较高,在141～160 cm处形成"高容重隔层",土壤盐分和pH较低,雨季(7—8月份)土壤水分较低,生育后期(9—10月份)土壤水分明显高于中度盐碱棉田,棉花遭受盐碱胁迫较小,光合生产与水热资源吻合度高,长期处于物质积累活跃期;中度盐碱棉田较高的海拔和容重阻滞了土壤盐分和pH上升,在雨季盐碱胁迫得到解除,但棉花生育早期(4—6月份)和后期仍有明显盐碱胁迫,光合生产与光热资源丰富期吻合度较差;重度盐碱棉田海拔较低,容重差异未对水盐运移规律产生明显影响,长期处于高度盐碱胁迫之下,光合生产能力和产量水平低下。滨海盐碱地改良采用适当抬高地表高度并形成一定厚度的高容重"隔层",增强土壤蓄排水能力,是一种效果持续并有利于作物光合生产的改良措施。  相似文献   

19.
该文通过对盐渍过程海鳗肌肉中的食盐、水分、质量和密度的变化来研究氯化钠扩散动力学和热力学，以期了解海鳗盐渍过程的基本机制。结果表明，鱼体体积变化与水分失去，水分失去与食盐获得之间具有良好的线性关系，相关系数分别为0.998和0.994。水分失去和食盐获得随着时间变化的拟合相关系数都为0.992，其平均相对误差分别为4.62%和4.87%，动力学模型能很好地与实验数据相吻合。动力学预示的鱼体体积、水分和食盐含量变化，可作为确定腌制时间的依据。热力学研究表明，盐的扩散系数是温度和初始盐渍浓度的函数,活化能的大小表示了温度对扩散过程的影响，活化能随着初始盐渍浓度增加而减小。当鱼体盐浓度较小时，温度是加速腌制的重要因素。  相似文献   

20.
不同改良剂对滨海盐渍土水盐特性的影响   总被引：7，自引：1，他引：6  
针对滨海盐渍土盐分含量高和土壤导水性能差的问题,采用禾康盐碱土改良剂、康地宝盐碱土改良剂、金满田生物菌剂、腐殖酸和石膏5种土壤改良剂,通过田间小区试验,分析测定了土壤含水量、土壤盐分含量、pH值、容重和饱和导水率等指标,并测定了作物收获产量,筛选适宜于改良研究区滨海盐渍土水盐特性的改良剂.试验结果表明:(1)土壤水分含量变化极大地影响着土壤的含盐量,土壤含水量与土壤含盐量呈极显著线性负相关关系.(2)腐殖酸在抑制滨海盐渍土盐分和降低土壤容重方面效果最佳,经腐殖酸(300 kg/hm2)处理后,0-5,5-20和20-40 cm土层盐分含量较CK分别减少了29.2％,32.6％和25.9％,土壤容重较CK减少了10.2％,土壤孔隙度和饱和导水率较CK也相对提高.(3)5种改良剂不同程度提高了作物的产量,以腐殖酸处理作物增产效果最为明显,玉米和油菜产量较CK分别增加了104.8％和41.6％.  相似文献   

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