Development of a low resolution 1H NMR spectroscopic technique for the study of matrix mobility in fresh and freeze-thawed hen egg yolk

被引：29
|
作者：
Au, Carmen [1 ]
Wang, Tong [1 ]
Acevedo, Nuria C. [1 ]
机构：
[1] Iowa State Univ, Dept Food Sci & Human Nutr, Ames, IA 50011 USA
来源：
FOOD CHEMISTRY | 2016年 / 204卷
基金：
美国食品与农业研究所;
关键词：
Egg yolk; Freeze-thawed gelled yolk; Low-resolution H-1 NMR; Matrix mobility; NMR; WATER; DYNAMICS; GELATION;
D O I：
10.1016/j.foodchem.2016.02.085
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Three experiments were conducted in developing a low resolution proton nuclear magnetic resonance (H-1 NMR) spectroscopic technique to study matrix mobility in fresh and freeze-thawed gelled yolk. The Carr-Purcell-Meiboom-Gill (CPMG) sequence was used to measure spin-spin relaxation times of proton pools representing major yolk constituents. A component identification test distinguished 3-4 pools. The least mobile pool was assigned to proteins, protein-lipid and protein-water interactions, and the most mobile to unbound water. The remaining pools were assigned to lipids, lipid-protein and lipid-water interactions. A stability test indicated that yolk had varied matrix mobility within the same sample across five days of refrigeration storage. A reproducibility test demonstrated high repeatability of fresh yolk measurements, but significant differences (p < 0.05) were found within gelled yolk samples. This research determined that H-1 NMR spectroscopy, a non-destructive technique, can identify yolk components and detect changes in the matrix. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码：159 / 166
页数：8
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