Monitoring protein structural changes and hydration in bovine meat tissue due to salt substitutes by Fourier transform infrared (FTIR) microspectroscopy

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 18, 2011, Pages 10052-10061

  Perisic, Nebojsa ^a,b   Afseth, Nils Kristian ^a   Ofstad, Ragni ^a   Kohler, Achim ^a,b  

^a NOFIMA   (Norway)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

FTIR microspectroscopy; hydration; myofibrillar proteins; protein secondary structure; salt substitutes; WBC

Indexed keywords

AMIDE I; BOVINE MEAT; FOURIER TRANSFORM INFRARED MICROSPECTROSCOPY; FT-IR SPECTRUM; FTIR; FTIR MICROSPECTROSCOPY; HYDRATION PROPERTIES; MULTI VARIATE ANALYSIS; MYOFIBRILLAR PROTEINS; PROTEIN SECONDARY STRUCTURE; SALT CONCENTRATION; SPECTRAL BAND; STRUCTURAL CHANGE; WATER BINDING; WATER REGIONS; WBC;

AMIDES; HYDRATION; HYDROPHILICITY; MULTIVARIANT ANALYSIS; PROTEINS; SODIUM CHLORIDE; TISSUE;

FOURIER TRANSFORMS;

MAGNESIUM SULFATE; MUSCLE PROTEIN; POTASSIUM CHLORIDE; SODIUM CHLORIDE;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; INFRARED SPECTROSCOPY; MEAT; PROTEIN SECONDARY STRUCTURE;

ANIMALS; CATTLE; MAGNESIUM SULFATE; MEAT; MUSCLE PROTEINS; POTASSIUM CHLORIDE; PROTEIN STRUCTURE, SECONDARY; SODIUM CHLORIDE; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

BOVINAE;

EID: 80053112802     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf201578b     Document Type: Article

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