Proteolysis process in fermented sausage model systems as studied by NMR relaxometry

Journal of Agricultural and Food Chemistry
Ana Belén García GarcíaHanne Christine Bertram

Abstract

Proton NMR relaxation analyses were performed in sausage model systems (SMS) at different manufacturing times (0, 1, 3, 5, 7, and 9 days) to evaluate changes in water distribution and mobility. Three different water populations were identified, T2b (5-10 ms), T21 (30-70 ms), and T22 (100-300 ms), and the progress of ripening could be followed as a shift toward shorter relaxation times. In addition, the combined effect of adding commercial proteases (Pronase E and aspartyl proteinase) on protein breakdown and structural integrity of sausage models (SMS+P) was investigated, resulting in the formation of a more fluid and less organized meat matrix that led to changes in water populations T2b2 and T22 compared with SMS. A very different protein degradation pattern between SMS and SMS+P was observed by means of SDS-PAGE and fluorescamine assay, supporting that some degree of protein aggregation is needed for the presence of the T22 population in fermented sausages.

References

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Jul 16, 2014·Journal of Agricultural and Food Chemistry·Therese JanssonHanne C Bertram

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Citations

Dec 15, 2015·Journal of Agricultural and Food Chemistry·Jia WuYi Zhang
Dec 26, 2015·Journal of Agricultural and Food Chemistry·Chongyang HuangChaoyang Liu
Aug 10, 2016·Journal of Agricultural and Food Chemistry·Feifei WeiMasaru Tanokura
Dec 27, 2018·Magnetic Resonance in Chemistry : MRC·Dylan BouillaudPatrick Giraudeau
May 16, 2021·Ultrasonics Sonochemistry·Xuyue WangShugang Li

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