Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 59, Issue 18, Pages 10052-10061Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf201578b
Keywords
FTIR microspectroscopy; protein secondary structure; hydration; myofibrillar proteins; salt substitutes; WBC
Funding
- Research Council of Norway [185063/I10]
- Agricultural Food Research Foundation of Norway
Ask authors/readers for more resources
The objective of this study was to investigate the influence of NaCl and two salt substitutes, MgSO4 and KCl, in different concentrations (1.5, 6.0, and 9.0%) on meat proteins by using Fourier transform infrared (FTIR) microspectroscopy. Hydration properties and secondary structural properties of proteins were investigated by studying the amide I, amide II, and water regions (3500-3000 cm(-1)) in FTIR spectra. By applying multivariate analysis (PCA and PLSR), differences between samples according to salt concentration and salt type were found and correlated to spectral bands. The most distinctive differences related to salt type were obtained by using the water region. It was found that samples salted with MgSO4 exhibited hydration and subsequent denaturation of proteins at lower concentrations than those salted with NaCl. Samples salted with KCl brines showed less denaturation even at the 9.0% concentration. The FTIR results were further supported by water binding capacity (WBC), measurements.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available