کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10140882 | 1646046 | 2019 | 33 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of low-frequency magnetic field on the gel properties of pork myofibrillar proteins
ترجمه فارسی عنوان
اثر میدان مغناطیسی کم فرکانس بر خصوصیات ژل پروتئین های میوفیبریل خوک
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کلمات کلیدی
Tryptophan (PubChem CID: 6305)Tyrosine (PubChem CID: 6057)Rheological property - خاصیت رئولوژیکیGel property - خصوصیات ژلLow-field nuclear magnetic resonance - رزونانس مغناطیسی هسته ای کم میدانRaman spectroscopy - طیف سنجی رامانLow-frequency magnetic field - میدان مغناطیسی با فرکانس پایینMyofibrillar protein - پروتئین Myofibrillar
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
This study aimed to investigate the effect of a low-frequency magnetic field (LF-MF; 0, 0.25, 0.5, and 1.4â¯mT) on the gel properties of pork myofibrillar protein (MP) and to explore potential mechanisms. The water-holding capacity (WHC) and rheological properties of MP gels treated at 0.5â¯mT were better than those from other treatments. The water mobility did not change significantly as intensity increased, while the ratios of immobilized water (PT21) and free water (PT22) significantly decreased and increased, respectively. This suggested that the effect of LF-MF on MP hydration might be related to the formation of water clusters. Raman spectra suggested that α-helices unfolded and β-sheets, β-turns, and random coils were formed in MP gels (from 0.25 to 1.4â¯mT). Furthermore, the intensities of characteristic peaks in the tryptophan and aliphatic residues band were highest at 0.5â¯mT, indicating that 0.5â¯mT was the optimum intensity for hydrophobic interactions.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 274, 15 February 2019, Pages 775-781
Journal: Food Chemistry - Volume 274, 15 February 2019, Pages 775-781
نویسندگان
Juanjuan Guo, Yuanhua Zhou, Kun Yang, Xiaoli Yin, Jing Ma, Zhenshun Li, Weiqing Sun, Minyi Han,