The proteolysis process in fermented sausage model systems as studied by nmr relaxometry.
 

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]



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