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1.
Bertram HC Kohler A Böcker U Ofstad R Andersen HJ 《Journal of agricultural and food chemistry》2006,54(5):1740-1746
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
2.
Aursand IG Gallart-Jornet L Erikson U Axelson DE Rustad T 《Journal of agricultural and food chemistry》2008,56(15):6252-6260
Low-field (LF) (1)H NMR T 2 relaxation measurements were used to study changes in water distribution in lean (Atlantic cod) and fatty (Atlantic salmon) fish during salting in 15% NaCl and 25% NaCl brines. The NMR data were treated by PCA, continuous distribution analysis, and biexponential fitting and compared with physicochemical data. Two main water pools were observed in unsalted fish, T 21, with relaxation times in the range 20-100 ms, and T 22, with relaxation times in the range 100-300 ms. Pronounced changes in T 2 relaxation data were observed during salting, revealing changes in the water properties. Salting in 15% brine lead to a shift toward longer relaxation times, reflecting increased water mobility, whereas, salting in saturated brines had the opposite effect. Water mobility changes were observed earlier in the salting process for cod compared to salmon. Good linear correlations ( F 相似文献
3.
Cooking effects on water distribution in potatoes using nuclear magnetic resonance relaxation 总被引：1，自引：0，他引：1
Mortensen M Thybo AK Bertram HC Andersen HJ Engelsen SB 《Journal of agricultural and food chemistry》2005,53(15):5976-5981
Continuous low-field (LF) (1)H NMR relaxometry was used to monitor the structural changes during cooking of potatoes with two different dry matter (DM) contents. A principal component analysis of the relaxation decay curves revealed major events related to water mobility during cooking, which occur at 53 and 60 degrees C for potatoes with medium and low DM contents, respectively. Exponential analysis of the relaxation decays reveals two major water populations in the potato: a slow-relaxing (assigned to water in cytoplasm and extracellular cavities) water component, T(22) ( approximately 350-550 ms), and a fast-relaxing component (primarily assigned to water associated with starch and cell walls), T(21) ( approximately 45-65 ms). Significant DM dependent shifts in both the T(21) and T(22) relaxation time constants were observed during cooking, indicating that starch gelatinizes between 53 and 70 degrees C with water exchanging with the hydroxyls of starch (transition in T(21)) and cells start to disrupt with an increase in diffusion volumes at approximately 60 degrees C (transition in T(22)). The study reveals that continuous LF NMR measurement is an excellent and highly sensitive method to study changes in water mobility and water populations during the cooking of potatoes. 相似文献
4.
随着科学技术的发展，低场核磁共振（Low Field Nuclear Magnetic Resonance, LF-NMR）横向弛豫时间（Transverse Relaxation Time, T2）反演谱检测技术越来越多的被应用于农业，但当前对T2反演谱的解译尚停留在水分相态分布层面。为探索从物质成分角度对种子T2反演谱进行解译的新方法，该研究以银杏种子为对象，利用低场核磁共振技术检测并对比银杏鲜种、种子粉末及其主要成分试样的T2反演谱，分析各信号峰的形成机理，并以此为依据对其在种子萌发过程中的变化进行解译。研究结果表明：淀粉与蛋白质混合试样T2反演谱的峰T21、T22、T23以及淀粉与油脂混合试样的峰T24在峰顶时间上和种子粉末试样相对应信号峰完全一致；在物质成分及配比完全相同的情况下，种子粉末试样T2反演谱的峰T21～T24的峰顶时间较鲜种分别相差12.98%、32.21%、13.02%、0%，T21、T22峰比例较鲜种分别偏少41.72%、29.33%，T23峰比例偏多92.26%，T24峰比例偏少91.71%，说明种子组织结构会对其内部水分的弛豫时间和相态分布比例造成一定影响。仅从物质成分角度考虑，种子内水分的弛豫时间主要在淀粉、蛋白质的影响下表现为T21、T22、T23，在淀粉和油脂的影响下表现为T24。由此认为峰T21、T22主要为吸附在淀粉和蛋白质上相态不同的结合水的信号，峰T23为主要被淀粉和蛋白质束缚后产生的半结合水的信号，峰T24主要为种子中自由水的信号（少量源自油脂）。此外，种子即将裂壳时将形成T2a（峰顶时间在10 ms左右）、T2b（峰顶时间＞1 000 ms）2个新信号峰，可作为预示种子萌发状态即将发生重要变化的"预兆峰"。提出的从化学组分及核磁检测原理角度对银杏种子萌发过程T2反演谱进行解译的新途径，可为基于LF-NMR方法对种子萌发过程中化学组分变化进行活体分析提供参考。 相似文献
5.
Proton magnetic resonance imaging of tobacco blends in cigarette rods was investigated to assess the feasibility of various imaging protocols to characterize and quantify the structure and composition of multiphase plant materials in situ. The protocols used to characterize the rigid molecular components (plant cell wall) included single-point imaging (SPI) and a variant experiment, single-point ramped imaging with T(1) enhancement (SPRITE). Both 1D profiles, radially averaged along the length of a cigarette, and 2D maps of proton spin density and relaxation (T(2)) were acquired. Mobile components (tobacco waxes and water) were examined via conventional spin-echo imaging techniques, with 1D, 2D, and 3D data being acquired. Spin-spin relaxation times (T(2)), apparent spin-spin relaxation (T(2)), and spin-lattice (T(1)) relaxation times were measured for selected samples. 相似文献
6.
小麦灌浆过程籽粒水分变化的核磁共振检测 总被引：1，自引：5，他引：1
花期至成熟期是小麦产量形成的关键时期,在这一时期麦穗的水分状态随着干物质的积累而呈现出独特的变化特征。为了揭示活体冬小麦灌浆过程的水分变化规律,利用核磁共振技术的无损检测特性,结合核磁共振质子密度加权成像和核磁共振T2弛豫谱分析,对小麦麦穗进行了连续活体检测。核磁共振质子密度加权成像结果表明,灌浆前期籽粒的水分不断增加,至花后15 d籽粒的水分含量达到最大值,此后小麦籽粒的水分逐渐减少。在此过程中,灌浆物质在籽粒中积累的顺序是由外向内、自上而下的。经核磁共振T2弛豫谱分析,麦穗中的水分可分为结合水、半结合水和自由水三种相态。从籽粒形成至完熟期麦穗不同相态的水分都表现为先增大后减小的特点,但涨落步调不尽相同,其中结合水含量的增长期最长,至蜡熟期结束时(花后33 d)才达到最大值。籽粒形成后麦穗总水分含量维持在较高水平,即使在籽粒干质量快增期(花后15 d至花后27 d),籽粒中干物质的迅速积累也并未导致水分含量的明显减小,单穗的总水分含量与最大水分含量相比仅仅减少了十分之一。花后30 d之后,随着颖片及穗轴逐渐变黄衰老和籽粒的脱水成熟,麦穗水分含量才急剧减小。小麦灌浆中期麦穗维持较高水分含量,说明水分在同化物积累过程中的重要作用。除了灌浆中期较高的水分含量,蜡熟期的快速脱水亦有利于营养物质的贮存并减少呼吸消耗,对于小麦产量的形成和稳定亦具有重要意义。 相似文献
7.
Kim YT Hong YS Kimmel RM Rho JH Lee CH 《Journal of agricultural and food chemistry》2007,55(26):10678-10684
The behavior of protons in biopolymer films (BFs) formed with gelatin, water, and glycerol was investigated at various relative humidities (RHs) and concentrations of glycerol using a low field 1H NMR spectrometer. At a RH of approximately 0%, the distributed spin-spin relaxation times (T2) of protons in BFs showed two components: a rapidly relaxing proton with the shortest T2 derived from protons in the rigid backbone of the gelatin polymer such as CH1-, CH2-, and CH3-, and a slowly relaxing component with longer T2 from protons of the functional groups in amino acid residues in gelatin such as -OH, -COOH, and -NH3. These two components are referred to as nonexchangeable (T2N) and exchangeable protons (T2E), respectively, indicating the different mobility of the protons. The T2E increased as RH increased indicating the increase in relative mobility of protons due to the larger free volume in the BF matrix. Above a RH of 33%, the slowest relaxing component was found in all BFs and referred to as hydration-water protons (T2W) with the highest relative mobility of all protons in the films. It suggests that the free volume in BFs can be formed above a RH of 33% in the absence of glycerol. The behaviors of T2N, T2E, and T2W reveal the formation of free volume in the BF matrix associated with the presence of plasticizers (water and glycerol). The T2 behavior in BFs is consistent with the behavior of spin-lattice relaxation (T1). Our result is the first attempt to characterize using low field 1H NMR technology how all protons in a film matrix behave and to develop correlations between proton mobility and free volume in protein-based BFs plasticized with water and glycerol. 相似文献
8.
Bertram HC Stagsted J Young JF Andersen HJ 《Journal of agricultural and food chemistry》2004,52(20):6320-6325
The effect of Gd-DTPA on the development in NMR relaxation of skeletal rabbit muscles post-mortem was investigated by dynamic low-field (0.47 T) relaxation measurements from 4 min post-mortem and until 23 h post-mortem. Twelve rabbits were included in the study, and half of the animals were administered 0.2 mmol of Gd-DTPA iv 15 min before sacrifice, while the other half was administered an isotonic salt solution. A significant effect of Gd-DTPA treatment corresponding to a 25% reduction in the T(1) relaxation time was observed. T(2) relaxation was decomposed into two components reflecting intra- and extracellular components (T(2)()alpha and T(2)()beta, respectively), and Gd-DTPA treatment was found to affect both components. However, around 150 min post-mortem a dramatic increase in the difference between control and Gd-DTPA-treated rabbits was observed in the relaxation time of the intracellular water population (T(2)()alpha). Electrical stimulation of the muscles resulted in a significantly earlier onset of the increased effect of Gd-DTPA on the T(2)()alpha population. The increased effect of Gd-DTPA treatment on the T(2)()alpha component is believed to reflect leakage of water from the muscle cells due to membrane destabilization, known to be promoted by electrical stimulation. Accordingly, the present study demonstrates how Gd-DTPA can be used for probing membrane integrity in post-mortem muscles known to be of importance for subsequent water distribution and final water-holding capacity. 相似文献
9.
为揭示小麦粉面团形成过程水分状态和比例、面团结构的变化,以及这种变化与粉质仪和拉伸仪表征的质量特性之间的关系;认识面团形成过程表征筋力强弱的物质基础和变化机理。选用中筋(宁春4号)和强筋(师栾02-1)小麦品种为试验材料,利用低场核磁共振技术测定粉质仪和面过程、拉伸仪醒发拉伸过程不同时间点面团水分状态和比例的变化;利用红外显微成像技术分析面团形成过程不同取样点蛋白质和淀粉的分布及结构变化。结果表明,面粉原料中主要为弱结合水。面粉在粉质仪加水搅拌形成面团后,水分状态和比例发生显著变化,面团中的水可以分为强结合水(T_(21))、弱结合水(T_(22))和自由水(T_(23))。面团搅拌形成过程中,中筋小麦品种宁春4号面团中的强结合水比例显著降低;师栾02-1的强结合水的弛豫时间在和面终点消失,弱结合水的弛豫时间显著延长,而自由水的比例显著增加(P0.05)。强筋小麦粉强结合水的保持时间较长。拉伸过程加盐和不加盐对同一取样点、同一种水分状态之间的水分弛豫时间和比例无显著影响;宁春4号自由水的弛豫时间在加盐和不加盐处理时都显著缩短(P0.05)。湿面筋含量高、筋力较强面团的蛋白质网络结构致密。粉质仪和面过程强结合水和弱结合水弛豫时间和比例的变化,与面筋含量和强度有关。该结论可为面制品加工过程和面工艺选择与优化等方面提供一定的理论参考。 相似文献
10.
土壤改良剂对鄱阳湖区潜育性稻田的改良作用研究 总被引：3，自引：0，他引：3
潜育化水稻土存在渍、冷、烂、闭(气)、毒及缺素等障碍因素,土壤改良剂是其改良的有效办法之一。本文研究了有机与无机材料相结合对鄱阳湖区潜育化稻田的改良效果,旨在为湖区此类土壤改良提供技术参考。田间定位试验设有机、无机改良剂10个互作处理,分别为(1)对照,T1;(2)牛粪+粉煤灰,T2;(3)牛粪+石灰,T3;(4)枯饼+粉煤灰,T4;(5)枯饼+石灰,T5;(6)牛粪+粉煤灰+石灰,T6;(7)枯饼+粉煤灰+石灰,T7;(8)牛粪+枯饼+粉煤灰,T8;(9)牛粪+枯饼+石灰,T9;(10)牛粪+枯饼+粉煤灰+石灰,T10,研究了土壤改良剂对土壤氧化还原电位、还原物质总量及土壤肥力的影响,并结合水稻产量分析了有机无机改良剂相结合的改良作用。结果表明:在提高土壤氧化还原电位方面,T5处理最明显,在抽穗期比T1显著提升了69.2%(P0.05)。在消减土壤还原性物质方面,各施用改良剂处理均能显著降低土壤还原性物质,其中T5、T8、T10三个施用石灰的处理效果最为显著,比T1分别降低了84.5%、79.3%和72.2%(P0.05)。施用土壤改良剂对土壤有机质、碱解氮、水溶性碳无显著影响,但对土壤速效磷、速效钾、pH值、电导率和水溶性氮有显著的提升作用。在提高水稻SPAD值方面,所有施枯饼的处理T4、T5,T7~T10均能显著提高水稻SPAD值,在抽穗期比T1提高了13.5~28.6%(P0.05)。3年平均产量表明,T10能显著提高潜育性稻田产量,比T1显著提高10.3%(P0.05)。因此,枯饼与石灰配合是降低鄱阳湖区潜育化稻田土壤还原性物质、提升氧化还原电位、电导率的最有效措施;牛粪、枯饼、粉煤灰、石灰相配合则是综合提升水稻产量的最有效措施。 相似文献
11.
不同饼肥配比对烟田土壤生物学特性及氮素转化的影响 总被引：8，自引：2，他引：6
施用芝麻饼肥是河南烟叶提质增效的一大特色,纯芝麻饼肥因量少价高在生产上的使用受到限制,而菜籽饼肥资源丰富且价格低廉,本研究拟通过比较不同菜籽和芝麻饼肥配比对土壤微生物区系、微生物生物量、酶活性及氮素转化的影响,明确能培肥烟田土壤及提升烟叶质量的合理饼肥配比,实现菜籽和芝麻饼肥资源的优化配置。结果表明:较其他处理,芝麻饼肥配比高的T5(化肥+30%菜籽饼肥+70%芝麻饼肥)和T6(化肥+100%芝麻饼肥)处理在烤烟团棵期、旺长期和现蕾期土壤有较好的微生物增殖,但菜籽饼肥配比高的T2(化肥+100%菜籽饼肥)和T3(化肥+70%菜籽饼肥+30%芝麻饼肥)处理在烤烟成熟期土壤微生物数量多于其他处理。各处理微生物生物量碳均在烤烟现蕾期出现峰值,微生物生物量氮和磷在团棵期有峰值。除过氧化氢酶外,脲酶、蛋白酶、磷酸酶及蔗糖酶活性在烤烟旺长期有峰值且T5和T6处理高于其他处理。腐熟芝麻饼配比高的T5和T6处理更符合优质烤烟生产的氮素营养特性,且两者间无显著差异。菜籽饼肥配比高的T2和T3处理氮素矿化速度慢,不利于烟叶后期的品质建成。因此,推荐以30%菜籽饼肥+70%芝麻饼肥来替代100%芝麻饼肥处理,这样既可节约成本,又能有效改善烟田土壤生物学特性,平衡烤烟氮素营养,提升烟叶品质。 相似文献
12.
改进双流体模型计算有液柱分离的管路水锤压力 总被引：4，自引：4，他引：0
为计算管路系统中的气液两相瞬变流动,该文基于改进的双流体气液两相计算模型,对管道中由于水锤造成液柱分离现象的进行了分析,计算中考虑了管壁面随压力变化对波速的影响,并在数值求解中对方程中的不守恒项及不守恒方程进行了单独处理,以确保模型计算的稳定性。通过对2种弛豫计算方法对计算影响的研究,并与试验比对可以看出:对于采用有限弛豫参数计算时,需要考虑由于空化引起的相变,同时需要选择合理的泡粒数量以保证计算精确度;对于采用无限弛豫参数计算时,可忽略空化模型,直接对水锤造成的液柱分离现象进行分析模拟;通过采用改进的双流体气液两相流计算模型,并构建合理的数值计算方法,可以对带有明显液柱分离现象的管路气液两相瞬变现象进行预测。该种方法计算精度高,对于工业管道中的水锤防护计算具有较好的应用价值。 相似文献
13.
Mobility characterization of waxy corn starch using wide-line (1)H nuclear magnetic resonance 总被引：1，自引：0，他引：1
The molecular mobility of waxy corn starch was studied by using wide-line (1)H nuclear magnetic resonance (NMR) spectroscopy. A suite of NMR techniques was used to measure relaxation times (i.e., T(2), T(2), and T(1)) and to characterize water and solid (starch) mobility of waxy corn starch. It was observed that the spectrum of each sample includes a complex broad proton component upon which is superimposed a narrow proton component over water activity (a(w)) ranges from 0.33 to 0.97 (i.e., 10.-25.6% water content) at 25 degrees C. Line shape analysis and relaxation times of both broad and narrow components show that T(2) and T(2) values decrease (i.e., decreasing mobility) with increasing solid concentration and show a "break point" in a concentration range between 19.8 and 21.9% water content. The T(1) shows a "T(1) minimum" in the same concentration range. Starch samples change from the glassy to viscous rubbery state in this same concentration range. This demonstrates that wide-line (1)H NMR relaxation times (i.e., T(2), T(2), and T(1)) may be useful as indicators of glass transition for starch samples in the solid state. The results demonstrate that wide-line (1)H NMR spectroscopy is able to separate modes and quantitate the magnitude of molecular mobility in complex systems. 相似文献
14.
连续5年施菜籽饼肥和稻草覆盖对茶园土壤生态系统的影响 总被引：13，自引：1，他引：13
在长沙县百里茶廊连续进行5年的定位试验,研究施菜籽饼肥结合稻草覆盖对丘陵茶园土壤生态系统的影响。结果表明,施菜籽饼肥加稻草覆盖处理(TI)茶园土壤pH、有机质含量、全氮含量、有效磷含量均显著高于纯施化肥处理(T3),0～40cm土层土壤容重显著低于T3处理,0～60cm土层土壤水分含量、0～20cm土层蚯蚓数量和生物量、氨基化细菌、好气性自生固氮菌、嫌气性自生固氮菌、放线菌、真菌和细菌等微生物数量均显著高于T3处理。施菜籽饼肥结合稻草覆盖可显著改善丘陵茶园土壤生态功能,菜籽饼化肥配施结合稻草覆盖(T2)也一定程度改善了土壤生态系统,长期不施肥使茶园土壤养分贮存量全面下降。 相似文献
15.
基于核磁共振技术的孔隙水形态及土壤渗透性分析 总被引：1，自引：0，他引：1
干湿循环过程会影响土壤孔隙水储存形态,导致土壤渗透性增大、养分流失。该文基于核磁共振技术,探究不同含水率和经历0~4次干湿循环后土壤孔隙水储存形态的变化规律,研究干湿循环对土壤渗透性的影响。结果表明:依据"饱和-吸力"联测方法可将孔隙水分为束缚水和可动水,二者的横向弛豫时间(T2)阈值为1.96 ms。土壤湿润过程中,孔隙水主要以可动水的形态存在;土壤含水率较低时,束缚水(T2<1.96 ms)和可动水(T2≥1.96 ms)占比接近;当含水率超过13%时,可动水的含量迅速增大,而束缚水量增加较少。经历多次干湿循环后,土壤束缚水含量几乎不变,而可动水含量随着循环次数增加而线性增加;将干湿循环作用引入Coope渗透率模型可知,0~4次循环内,土壤渗透率与循环次数的6次方成正比;干湿循环作用会显著增加农田土渗透性、降低土壤肥力。研究可为农田土水分、肥力保持方案的制定提供理论支持。 相似文献
16.
用低场核磁研究烫漂对甜玉米水分布和状态影响 总被引：16，自引：12，他引：4
该文旨在用低场核磁（NMR）及其成像技术（MRI）研究甜玉米粒中的水分布和水状态,为探讨烫漂后甜玉米失重和热特性参数变化的原因提供理论依据。试验通过T2加权成像技术,观察到烫漂后的甜玉米粒出现新的水信号分布区;通过研究烫漂时间和温度对甜玉米粒横向弛豫信号的影响,发现弛豫时间为450～750 ms和50～70 ms的结合水的百分比例明显变化,并具有一定规律,这种变化是由于淀粉糊化造成的。研究表明,烫漂改变了甜玉米中水的分布和结合状态;低场核磁技术揭示了甜玉米水状态的变化规律,为食品加工过程中物性参数的研究提供了一种有效方法。 相似文献
17.
生物质结皮制剂在民勤流动沙区恢复植被的作用 总被引：2，自引：1，他引：1
利用矿物质材料和生物高分子材料的环境友好和吸湿保水的特性制作形成结皮,对立地条件极端恶劣的流动沙丘进行植被恢复.首先将草籽(黄蒿籽)撒播于目的沙丘表面,然后将与砂土混匀的结皮制剂均匀地撒在沙地表面,最后,洒木质素液使结皮凝固并用围栏封育试验区.通过调查结皮制剂施用后沙丘植物的种类、覆盖度、生长状况等植被恢复指标,分析了生物质结皮制剂在流动沙区植被恢复的效果.研究结果表明:结皮封育区内大量草籽萌发,达1000颗/m2;结皮区植物物种丰富度为13,对照区仅为2,物种多样性和均匀度指数也高于对照区,分别为1.57(Shannon-Weaver index H)、0.41(Simpson index D)和0.81(Pielou index),对照区则分别为0.47、0.40和0.68;结皮区植物生长期较对照延长,2010年早春提前10 d萌发,深秋枯黄延迟约20 d;结皮区植物在干旱季节亦可生长存活;2010年9月,结皮区沙丘植被盖度可达38%,对照区植被盖度仅为4%.研究结果表明该制剂可能在寒区旱区困难立地条件下的植被恢复工作中具有较大的潜在应用价值. 相似文献
18.
基于低场核磁和差示量热扫描的面条面团水分状态研究 总被引：3，自引：8，他引：3
为了解低水分面条面团中水分的存在状态,明确真空度及和面时间对水分状态的影响,该研究以3个小麦品种（济麦20、宁春4号、济麦22）磨制的面粉为材料,采用真空和面制作低水分面条面团（含水率35%）,采用低场核磁共振技术（LF-NMR,low-field nuclear magnetic resonance）和差示量热扫描（DSC,differential scanning calorimetry）2种技术,测定不同真空度（0、0.06、0.09 MPa）和搅拌时间（4、8、12 min）下面团中水分的形态和分布,并进一步分析2种技术测定水分形态结果的相关性。结果表明,在低水分面条面团中,水分主要以弱结合水形态存在。不同品种的小麦粉面团的水分形态及分布存在差异,强筋小麦粉（济麦20）制作面团的水分自由度较低。真空和面（0.06 MPa）可以促进水分与面筋蛋白的相互作用,降低面团中水分子流动性,促进水分结构化;而非真空或过高真空度均会导致面团中水分自由度增加。济麦20、济麦22小麦粉和面时间为8 min时,面团水分流动性较低;而宁春4号小麦粉面团在4 min时,水分自由度较低;继续搅拌,深层结合水减少、弱结合水增多。LF-NMR和DSC测得面团水分状态的结果具有一致性。LF-NMR测得的弱结合水峰面积百分比与DSC测得的可冻结水百分比具有相同的变化趋势（r=0.695）,且深层结合水峰面积百分比与非冻结水百分比具有相同的变化趋势（r=0.564）。研究结果为认识制面过程中水分的作用,优化和面工艺和调整产品特性提供参考。 相似文献
19.
Origin of multiexponential T(2) relaxation in muscle myowater. 总被引：5，自引：0，他引：5
H C Bertram A H Karlsson M Rasmussen O D Pedersen S D?nstrup H J Andersen 《Journal of agricultural and food chemistry》2001,49(6):3092-3100
To obtain a further understanding of the nature of the multiexponential T(2) relaxation seen in muscle tissue water (myowater), relaxation measurements were carried out on whole, minced, and homogenized pork of three different qualities with regard to water-holding capacity (normal, red soft exudative, and dark firm dry). Whole, minced, and homogenized pork all resulted in multiexponential T(2) relaxation (three components) independently of the quality, even though microscopic studies on homogenized meat revealed considerable disruption of the macroscopic structure. This states that the relaxation behavior in meat cannot be explained by intra-/extracellular compartmentalization of the water as suggested in earlier studies. Subsequent studies of T(2) relaxation in either whole meat, where the structure integrity was changed by the introduction of dimethyl sulfoxide (membrane disruption) or urea (protein denaturation), or minced meat with added NaCl (inter-/intraprotein interactions) lead to the suggestion that in whole meat (i) the fastest relaxation component reflects water tightly associated with macromolecules, (ii) the intermediate relaxation component reflects water located within highly organized protein structures, for example, water in tertiary and/or quaternary protein structures and spatials with high myofibrillar protein densities including actin and myosin filament structures, and (iii) the slowest relaxation component reflects the extra-myofibrillar water containing the sarcoplasmatic protein fraction. Finally, relaxation patterns in heat-set gels of superprecipitated actomyosin and bovine serum albumin similar to that identified in whole meat support the proposed nature of T(2) relaxation in muscle myowater. 相似文献
20.
Wu Z Bertram HC Böcker U Ofstad R Kohler A 《Journal of agricultural and food chemistry》2007,55(10):3990-3997
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