Low-field nuclear magnetic resonance (LF-NMR) and Fourier transform infrared spectroscopy (FT-IR) technique were used to study the influence of salt treatments on protein hydration properties and molecular conformation of emulsified gel. Meat batters were prepared by different ways such as only NaCl, only polyphosphates and NaCl and polyphosphates, the control group had no salt. Results indicated that compared with the control group, relaxation time T2 of the salt group and the salt+polyphosphates group were increased. While peak area proportion P2b and P22 decreased and P21 increased among the three treatment groups (except the control group). The correlation analysis showed that the β-sheets content was negatively correlated (R=-0.970, p＜0.05; R=-0.960, p＜0.05) with relaxation time T21 and T22 of the emulsified gel, and the α-helix content was negatively correlated (R=-0.971, p＜0.05) with the peak area proportion P2b and was positively correlated (R=0.980, p＜0.05) with P21. The NaCl addition made some irregular curl transformed to α-helix, while the phosphate transformed irregular curl to β-sheets. The result suggested that chopping with salt, the total mobility of water was increased, the content of immobilized water increased accompanied with the decrease of free water. With the increasing of total mobility of water and content of free water, the β-sheets content of emulsified gel was decreased. This was mainly caused by salt which made some irregular curl transformed to α-helix. Therefore, different salt treatment affected hydration property of meat emulsion, and caused gel properties difference and protein conformation change which affected the gel quality.
XU Shuai-qiang
,
SUN Di
,
SHAO Jun-hua
,
LIU Deng-yong
. Effect of salt treatments on protein hydration properties and molecular conformation of emulsified gel[J]. Food and Fermentation Industries, 2018
, 44(11)
: 105
-110
.
DOI: 10.13995/j.cnki.11-1802/ts.016794
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