A Method to Analyze the Protein Denaturation of Whole Quail Egg Based on in situ NMR and MRI

作者：Li, Chenyang; Zang, Xiu; Zhu, Bei-Wei; Tan, Mingqian^*

来源：International Journal of Food Engineering, 2017, 13(5): 20160379.

DOI：10.1515/ijfe-2016-0379

• NMR
• MRI
• quail egg
• protein denaturation
• non-destructive

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 degrees C. The quail eggs after 8 min heating at 65 degrees 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 degrees C, respectively. In addition, the protein denaturation of quail egg was also detected by the T-1 weighted MRI imaging, confirming that the dramatic changes occurred at 8 min when the eggs were heated at 65 degrees C. All these results showed that the NMR with MRI provided an effective way to assess the protein denaturation of quail eggs.

• 出版日期2017-5
• 单位大连工业大学