Effect of pH on NMR Relaxometry and Chicken Myosin Gel Properties

Authors

  • Qiuhui Zhang College of Food, Shenyang Agricultural University, Shenyang, Liaoning Province 110866
  • Xiqing Yue
  • Miaoyun Li
  • Gaiming Zhao College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan Province, 450002
  • Xianqing Huang

Keywords:

chicken myosin, gel property, pH, NMR

Abstract

The effect of pH on low-field nuclear magnetic resonance (NMR) relaxometry datas, water holding capacity (WHC), gel strength, and microstructure of chicken myosin gel was investigated. There was a positive and significant correlation between WHC and gel strength. The WHC of the myosin gel significantly increased as the pH deviated from the myosin isoelectric point. T22 increased to 35.10ms at pH 6.5, indicating that the free water transformed to mobile water, which led to better WHC of chicken myosin gels. Maximum gel strength (30.78g) was obtained at pH 6.5. Scanning electron micrographs (SEM) showed that the mobility of water in the protein gel network correlated to the gel microstructure. A compact and uniform chicken myosin gel was acquired at pH 6.5.

 

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Published

2014-08-13

How to Cite

Zhang, Q., Yue, X., Li, M., Zhao, G., & Huang, X. (2014). Effect of pH on NMR Relaxometry and Chicken Myosin Gel Properties. Asian Journal of Agriculture and Food Sciences, 2(4). Retrieved from https://www.ajouronline.com/index.php/AJAFS/article/view/1487

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