title: Effect of protein structure on water and fat distribution during meat gelling.
abstract: Emulsion-type sausages were produced, at 80°C for either 0, 10, 20 or 30min, using homogeneous Taihu pork batters. Low-field nuclear magnetic resonance (LF-NMR), with or without deuterium oxide (D2O) substitution, evaluated the proton mobility states related to both water and fat molecules, or fat molecules only, respectively, in the sausage samples, during heat-induced gelation. The decreasing trend in the area proportion of main peak T21, reflected a tighter gel structure in emulsion-type sausages. Raman spectra (400-3600cm(-1)) revealed decreased α-helix, but increased β-sheet, β-turns and random coil contents, during the gelling process. Moreover, principal component analysis (PCA) showed significant correlations between secondary protein structures with distribution of water and fat in the gel matrix. Furthermore, this study established the relationship of water and fat protons mobility with changes in secondary protein structures, and described the critical time of gel formation in emulsion-type pork sausages.
authors.affiliation: Synergetic Innovative Center of Food Safety and Nutrition, PR China; Key Laboratory of Meat Processing and Quality Control, Ministry of Education, PR China; Key Laboratory of Animal Products Processing, Ministry of Agriculture, PR China; Jiangsu Collaborative Innovation Center of Meat Production and Processing, PR China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
authors.forename: Huijuan
authors.initials: H
authors.lastname: Yang
authors.affiliation: Synergetic Innovative Center of Food Safety and Nutrition, PR China; Key Laboratory of Meat Processing and Quality Control, Ministry of Education, PR China; Key Laboratory of Animal Products Processing, Ministry of Agriculture, PR China; Jiangsu Collaborative Innovation Center of Meat Production and Processing, PR China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
authors.forename: Wangang
authors.initials: W
authors.lastname: Zhang
authors.affiliation: Institute of Innovation Research, Shanghai Niumag Corporation, Shanghai 200333, PR China.
authors.forename: Teng
authors.initials: T
authors.lastname: Li
authors.affiliation: Synergetic Innovative Center of Food Safety and Nutrition, PR China; Key Laboratory of Meat Processing and Quality Control, Ministry of Education, PR China; Key Laboratory of Animal Products Processing, Ministry of Agriculture, PR China; Jiangsu Collaborative Innovation Center of Meat Production and Processing, PR China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
authors.forename: Haibo
authors.initials: H
authors.lastname: Zheng
authors.affiliation: Food Science & Technology, University College of Agriculture and Environmental Sciences, The Islamia University of Bahawalpur, Pakistan.
authors.forename: Muhammad Ammar
authors.initials: MA
authors.lastname: Khan
authors.affiliation: Synergetic Innovative Center of Food Safety and Nutrition, PR China; Key Laboratory of Meat Processing and Quality Control, Ministry of Education, PR China; Key Laboratory of Animal Products Processing, Ministry of Agriculture, PR China; Jiangsu Collaborative Innovation Center of Meat Production and Processing, PR China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
authors.forename: Xinglian
authors.initials: X
authors.lastname: Xu
authors.affiliation: Qingdao Agricultural University, Qingdao 266109, PR China.
authors.forename: Jingxin
authors.initials: J
authors.lastname: Sun
authors.affiliation: Synergetic Innovative Center of Food Safety and Nutrition, PR China; Key Laboratory of Meat Processing and Quality Control, Ministry of Education, PR China; Key Laboratory of Animal Products Processing, Ministry of Agriculture, PR China; Jiangsu Collaborative Innovation Center of Meat Production and Processing, PR China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China. Electronic address: ghzhou@njau.edu.cn.
authors.forename: Guanghong
authors.initials: G
authors.lastname: Zhou
mesh_terms: D000818:Animals; D004655:Emulsions / Q000737:chemistry; D005223:Fats / Q000737:chemistry*; D006358:Hot Temperature; D009682:Magnetic Resonance Spectroscopy; D008460:Meat / Q000032:analysis*; D017433:Protein Structure, Secondary; D011506:Proteins / Q000737:chemistry*; D013552:Swine; D014867:Water / Q000737:chemistry*
chemical_list: D004655:Emulsions; D005223:Fats; D011506:Proteins; D014867:Water
keywords: LF-NMR; Meat emulsions; Raman spectroscopy; Water and fat protons distribution