THE PROTEOLYSIS PROCESS IN FERMENTED SAUSAGE MODEL SYSTEMS AS STUDIED BY NMR RELAXOMETRY.
Related Articles THE PROTEOLYSIS PROCESS IN FERMENTED SAUSAGE MODEL SYSTEMS AS STUDIED BY NMR RELAXOMETRY.
J Agric Food Chem. 2015 Mar 9;
Authors: Garcia AB, Larsen LB, Cambero MI, Diaz KP, Bertram HC
Abstract
Proton NMR relaxation analyses were performed in sausage model systems (SMS) at different manufacturing times (0, 1, 3, 5, 7 and 9 days) to evaluate changes in water distribution and mobility. Three different water populations were identified: T2b (5-10 ms), T21 (30-70 ms) and T22 (100-300 ms) and the progress of ripening could be followed as a shift towards shorter relaxation times. In addition, the effect of commercial proteases (pronase E and aspartyl proteinase) on protein breakdown and structural integrity of sausage models (SMS+P) was investigated, resulting in the formation of a more fluid and less organized meat matrix that led to the absence of the T22 population until day 9. A very different protein degradation pattern between SMS and SMS+P was obtained by means of electrophoresis SDS-PAGE, supporting that some degree of aggregation is needed for the presence of the T22 population in fermented sausages.
PMID: 25751613 [PubMed - as supplied by publisher]
More...