利用低场核磁共振技术测定肌原纤维蛋白凝胶的保水性及其水分含量_李银.pdfVIP

Modern Food Science and Technology 2013, Vol.29, No.11 T23 0.960.960.97p0.05 1673-9078(2013)11-2777-2781 Water-holding Capacity and Water Content of Myofibrillar Protein Gel by Low-field Nuclear Magnetic Resonance LI Yin, LI Xia, ZHANG Chun-hui, SUN Hong-mei, DONG Xian-bing, XIE Xiao-lei, WANG Chun-qing (Institute of Agro-Products Processing Science Technology, CAAS/Comprehensive Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China) Abstract: Low-field nuclear magnetic resonance (NMR) and traditional drying method were analyzed to determine water holding capacity (WHC) and water content of myofibrillar protein (MP) gel. The results showed that determination of the spin-spin relaxation time (T2) of MP gel could reflect the compositions and distributions of the three states of water (bound water, immobile water and free water) in MP gel. The higher the free water percentage, the lower the WHC and the higher the water content. The proton density images of MP gels were obtained by magnetic resonance imaging (MRI), which could reflect the content and spatial distribution of water in MP gels. The higher the grey value of proton density image, the higher the water content of MP gel. Pearson’s correlation analysis showed that the grey value, the contents of immobile and free water that measured by low-field NMR were significantly correlated with the results that measured by the traditional drying methods (p0.05), and the correlation coefficient were 0.97, 0.96 and 0.9