A Method to Analyze the Protein Denaturation of Whole Quail Egg Based on in situ NMR and MRI
-
Chenyang Li
Abstract
The paper aims to study the change of protein denaturation in whole quail egg during heating using in situ nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI) techniques. The NMR relaxometry demonstrated that the protein denaturation occurred within 64–66 °C. The quail eggs after 8 min heating at 65 °C were successfully recognized by NMR combined with principal component analysis due to protein denaturation. The protein denaturation dynamics study revealed that the protein denaturation occurred at 8, 6, 4, 2 min for the quail eggs heated at 65, 70, 75, 100 °C, respectively. In addition, the protein denaturation of quail egg was also detected by the T1 weighted MRI imaging, confirming that the dramatic changes occurred at 8 min when the eggs were heated at 65 °C. All these results showed that the NMR with MRI provided an effective way to assess the protein denaturation of quail eggs.
Funding statement: This work was supported by the National Key Scientific Instrument and Equipment Development Project of China (2013YQ17046307), the National Nature Science Foundation of China(31401520, 31401519), and the National Key Technology Research and Development Program of China in 12th Five-Year Plan (2014BAD04B09).
Abbreviations and Nomenclature
- LF-NMR
Low field nuclear magnetic resonance
- MRI
Magnetic resonance imaging
- 3D
Three dimensional
- DSC
Differential scanning calorimetry
- KGM
Konjac glucomannan
- PTFE
Polytetrafluoroethylene
- CPMG
Carr-Purcell-Meiboom-Gill
- TE
Echo time
- TR
Repetition time
- FOV
Field of view
- PCA
Principal component analysis
References
1. Seker I, Kul S, Bayraktar M. Effects of storage period and egg weight of Japanese quail eggs on hatching results (short communication). Arch Tierzucht. 2005;48:518–526.10.5194/aab-48-518-2005Search in Google Scholar
2. Sharma D. Non-isothermal unfolding/denaturing kinetics of egg white protein. J Therm Anal Calorim. 2012;109:1139–1143.10.1007/s10973-012-2225-6Search in Google Scholar
3. Ibanoglu E, Erçelebi EA. Thermal denaturation and functional properties of egg proteins in the presence of hydrocolloid gums. Food Chem. 2007;101:626–633.10.1016/j.foodchem.2006.01.056Search in Google Scholar
4. Liu J, Zhu K, Ye T, Wan S, Wang Y, Wang D, et al. Influence of konjac glucomannan on gelling properties and water state in egg white protein gel. Food Res Int. 2013;51:437–443.10.1016/j.foodres.2013.01.002Search in Google Scholar
5. Laghi L, Cremonini MA, Placucci G, Sykora S, Wright K, Hills B. A proton NMR relaxation study of hen egg quality. Magn Reson Imaging. 2005;23:501–510.10.1016/j.mri.2004.12.003Search in Google Scholar PubMed
6. Goh KS, Bhat R, Karim AA. Probing the sol–gel transition of egg white proteins by pulsed-NMR method. Eur Food Res Technol. 2009;228:367–371.10.1007/s00217-008-0942-7Search in Google Scholar
7. Goetz J, Koehler P. Study of the thermal denaturation of selected proteins of whey and egg by low resolution NMR. LWT Food Sci Technol. 2005;38:501–512.10.1016/j.lwt.2004.07.009Search in Google Scholar
8. Gao C, Xiong W, Zhang Y, Yuan W, Wu Q. Rapid quantitation of lipid in microalgae by time-domain nuclear magnetic resonance. J Microbiol Methods. 2008;75:437–440.10.1016/j.mimet.2008.07.019Search in Google Scholar PubMed
9. Geng S, Wang H, Wang X, Ma XJ, Xiao S, Wang J, et al. A non-invasive NMR and MRI method to analyze the rehydration of dried sea cucumber. Anal Methods UK. 2015;7:2413–2419.10.1039/C4AY03007ASearch in Google Scholar
10. Xu BG, Zhang M, Bhandari B, Cheng XF, Sun J. Effect of ultrasound immersion freezing on the quality attributes and water distributions of wrapped red radish. Food Bioprocess Tech. 2015;8:1366–1376.10.1007/s11947-015-1496-xSearch in Google Scholar
11. Kirtil E, Oztop MH. 1H nuclear magnetic resonance relaxometry and magnetic resonance imaging and applications in food science and processing. Food Eng Rev. 2016;8:1–22.10.1007/s12393-015-9118-ySearch in Google Scholar
12. Chen FL, Wei YM, Bo Z. Characterization of water state and distribution in textured soybean protein using DSC and NMR. J Food Eng. 2010;100:522–526.10.1016/j.jfoodeng.2010.04.040Search in Google Scholar
13. Shao X, Li Y. Classification and prediction by LF NMR. Food Bioprocess Tech. 2012;5:1817–1823.10.1007/s11947-010-0455-9Search in Google Scholar
14. Han MY, Zhang YJ, Fei Y, Xu XL, Zhou GH. Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel. Eur Food Res Technol. 2009;228:665–670.10.1007/s00217-008-0976-xSearch in Google Scholar
15. Li M, Wang H, Zhao G, Qiao M, Li M, Sun L, et al. Determining the drying degree and quality of chicken jerky by LF-NMR. J Food Eng. 2014;139:43–49.10.1016/j.jfoodeng.2014.04.015Search in Google Scholar
16. Shao X, Li Y. Application of low-field nmr to analyze water characteristics and predict unfrozen water in blanched sweet corn. Food Bioprocess Tech. 2013;6:1593–1599.10.1007/s11947-011-0727-zSearch in Google Scholar
17. Li T, Rui X, Tu C, Li W, Wang K, Huang L, et al. NMR Relaxometry and imaging to study water dynamics during soaking and blanching of soybean. Int J Food Eng. 2015;12:181–188.10.1515/ijfe-2015-0166Search in Google Scholar
18. Au C, Wang T, Acevedo NC. Development of a low resolution 1H NMR spectroscopic technique for the study of matrix mobility in fresh and freeze-thawed hen egg yolk. Food Chem. 2016;204:159–166.10.1016/j.foodchem.2016.02.085Search in Google Scholar PubMed
19. Dudusola IO. Comparative evaluation of internal and external qualities of eggs from quail and guinea fowl. Int Res J Plant Sci. 2010;1:112–115.Search in Google Scholar
20. Métais A, Cambert M, Riaublanc A, Mariette F. Influence of fat globule membrane composition on water holding capacity and water mobility in casein rennet gel: a nuclear magnetic resonance self-diffusion and relaxation study. Int Dairy J. 2006;16:344–353.10.1016/j.idairyj.2005.03.011Search in Google Scholar
21. Barbosa LL, Sad CM, Morgan VG, Santos MF, Castro EV. Time-domain proton nuclear magnetic resonance and chemometrics for identification and classification of brazilian petroleum. Energy Fuels. 2013;27:6560–6566.10.1021/ef4015313Search in Google Scholar
© 2017 Walter de Gruyter GmbH, Berlin/Boston
Articles in the same Issue
- Articles
- A Method to Analyze the Protein Denaturation of Whole Quail Egg Based on in situ NMR and MRI
- Non-linear Rheological Properties of Soy Protein Isolate Dispersions and Acid-Induced Gels
- Finite Element modeling of Mechanical Loading-Pumpkin Peel and flesh
- Frequency Sweep Test and Modal Analysis of Watermelon during Transportation
- Identification and Classification of Three Iranian Rice Varieties in Mixed Bulks Using Image Processing and MLP Neural Network
- The Impact of Heat-Moisture Treatment on Physicochemical Properties and Retrogradation Behavior of Sweet Potato Starch
- Drying Kinetics and Quality Attributes of Peach Cylinders as Affected by Osmotic Pretreatments and Infrared Radiation Drying
- Hot-Melt Fluidized Bed Encapsulation of Citric Acid with Lipid
- Optimization of Enzyme-Assisted Extraction of Carotenoids Antioxidants from Cordyceps militaris Using Response Surface Methodology
- Optimization of Ultrasonic-Assisted Extraction for Pinocembrin from Flospopuli Using Response Surface Methodology
Articles in the same Issue
- Articles
- A Method to Analyze the Protein Denaturation of Whole Quail Egg Based on in situ NMR and MRI
- Non-linear Rheological Properties of Soy Protein Isolate Dispersions and Acid-Induced Gels
- Finite Element modeling of Mechanical Loading-Pumpkin Peel and flesh
- Frequency Sweep Test and Modal Analysis of Watermelon during Transportation
- Identification and Classification of Three Iranian Rice Varieties in Mixed Bulks Using Image Processing and MLP Neural Network
- The Impact of Heat-Moisture Treatment on Physicochemical Properties and Retrogradation Behavior of Sweet Potato Starch
- Drying Kinetics and Quality Attributes of Peach Cylinders as Affected by Osmotic Pretreatments and Infrared Radiation Drying
- Hot-Melt Fluidized Bed Encapsulation of Citric Acid with Lipid
- Optimization of Enzyme-Assisted Extraction of Carotenoids Antioxidants from Cordyceps militaris Using Response Surface Methodology
- Optimization of Ultrasonic-Assisted Extraction for Pinocembrin from Flospopuli Using Response Surface Methodology
