Water dynamics changes and protein denaturation in surf clam evaluated by two-dimensional LF-NMR T1-T2 relaxation technique during heating process.
 

Water dynamics changes and protein denaturation in surf clam evaluated by two-dimensional LF-NMR T1-T2 relaxation technique during heating process.

http://www.bionmr.com//www.ncbi.nlm....PubMedLink.gif Related Articles Water dynamics changes and protein denaturation in surf clam evaluated by two-dimensional LF-NMR T1-T2 relaxation technique during heating process.

Food Chem. 2020 Mar 16;320:126622

Authors: Wang S, Lin R, Cheng S, Tan M

Abstract
Water dynamics and protein denaturation in surf clam during heating were studied by the two-dimensional low-field nuclear magnetic resonance (LF-NMR) T1-T2 relaxation technique. A significant change was found for clam around 80*°C and direct visualization of the water state change was provided by the magnetic resonance imaging. Principal components and heatmap analysis revealed that clam treated at 80-100*°C located at different region from those treated at 40-70*°C. The clams heated at 80*°C showed a maximum water holding capability, and significant microstructure change. The differential scanning calorimetry analysis indicated a denaturation of protein when the temperature was over 80*°C. The hardness and chewiness had a maximum value at 80 and 70*°C, respectively. The color parameter L* showed a significant increase when temperature was over 80*°C. This demonstrated that the T1-T2 technique has potential in evaluating water dynamics for surf clam during heating.


PMID: 32203840 [PubMed - as supplied by publisher]



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