Dynamics of water mobility and distribution in soybean antioxidant peptide powders monitored by LF-NMR

Food Chemistry

Volumn 199, Issue , 2016, Pages 280-286

  Lin, Songyi ^a   Yang, Shuailing ^a   Li, Xingfang ^a   Chen, Feng ^b   Zhang, Mingdi ^a  

^a JILIN UNIVERSITY   (China)

^b CLEMSON UNIVERSITY   (United States)

Author keywords

Low field nuclear magnetic resonance; Quality assurance; Soybean antioxidant peptide powder; Transverse relaxation time; Water distribution

Indexed keywords

ANTIOXIDANTS; PEPTIDES; POWDERS; QUALITY ASSURANCE; RELAXATION TIME; WATER SUPPLY SYSTEMS;

ANTIOXIDANT PEPTIDES; DISTRIBUTION OF WATER; LOW FIELD NUCLEAR MAGNETIC RESONANCE; LOW FIELD NUCLEAR MAGNETIC RESONANCE (LF NMR); REAL TIME MONITORING; TEMPERATURE ENVIRONMENTS; TRANSVERSE RELAXATION TIME; WATER DISTRIBUTIONS;

NUCLEAR MAGNETIC RESONANCE;

SOYBEAN ANTIOXIDANT PEPTIDE POWDER; SOYBEAN PROTEIN; UNCLASSIFIED DRUG; WATER; ANTIOXIDANT; PEPTIDE; POWDER;

ABSORPTION; ARTICLE; DYNAMICS; HUMIDITY; LOW FIELD NUCLEAR MAGNETIC RESONANCE; MOISTURE; MOLECULAR WEIGHT; NUCLEAR MAGNETIC RESONANCE; PROTEIN INTERACTION; RELAXATION TIME; ROOM TEMPERATURE; ULTRAFILTRATION; WATER ABSORPTION; WATER SAMPLING; CHEMISTRY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; POWDER; PROCEDURES; SOYBEAN;

ANTIOXIDANTS; MAGNETIC RESONANCE SPECTROSCOPY; MOLECULAR WEIGHT; PEPTIDES; POWDERS; SOYBEAN PROTEINS; SOYBEANS; WATER;

EID: 84949579939     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.12.024     Document Type: Article

References (23)

1. J. Brøndum, D.V. Byrne, L.S. Bak, G. Bertelsen, and S.B. Engelsen Warmed-over flavour in porcine meat-a combined spectroscopic, sensory and chemometric study Meat Science 54 2000 83 95
2. F.L. Chen, Y.M. Wei, and B. Zhang Characterization of water state and distribution in textured soybean protein using DSC and NMR Journal of Food Engineering 100 2010 522 526
3. J.M. Cherng, W. Chiang, and L.C. Chiang Immunomodulatory activities of edible beans and related constituents from soybean Food Chemistry 104 2 2007 613 618
4. E. Domínguez-Vega, M.C. García, A.L. Crego, and M.L. Marina First approach based on direct ultrasonic assisted enzymatic digestion and capillary-high performance liquid chromatography for the peptide mapping of soybean proteins Journal of Chromatography A 1217 42 2010 6443 6448
5. C.S. Favaro-Trindade, A.S. Santana, E.S. Monterrey-Quintero, M.A. Trindade, and F.M. Netto The use of spray drying technology to reduce bitter taste of casein hydrolysate Food Hydrocolloids 24 2010 336 340
6. C. Fernández, and G. Wider TROSY in NMR studies of the structure and function of large biological macromolecules Current Opinion in Structural Biology 13 5 2003 570 580
7. E. Gaudichet-Maurin, F. Thominette, and J. Verdu Water sorption characteristics in moderately hydrophilic polymers, part 1: effect of polar groups concentration and temperature in water sorption in aromatic polysulfones Journal of Applied Polymer Science 109 5 2008 3279 3285
8. L.C. Grisedale, P.S. Belton, M.J. Jamieson, S.A. Barker, and D.Q.M. Craig An investigation into water interactions with amorphous and milled salbutamol sulphate: the development of predictive models for uptake and recrystallization International Journal of Pharmaceutics 422 1-2 2012 220 228
9. L.Y. Guo, J.H. Shao, D.Y. Liu, X.L. Xu, and G.H. Zhou The distribution of water in pork meat during wet-curing as studied by low-field NMR Food Science and Technology Research 201 2014 393 399
10. G. Kirsti, F. Ana, I.G. Aursand, E. Ulf, M. Rafael, A. Miguel, and et al. Innovative nondestructive measurements of water activity and the content of salts in low-salt hake minces Journal of Agricultural and Food Chemistry 62 12 2014 2496 2505
11. N.R. Lee, T.H. Go, S.M. Lee, S.Y. Jeong, G.T. Park, C.O. Hong, and H.J. Son In vitro evaluation of new functional properties of poly-γ-glutamic acid produced by Bacillus subtilis D7 Saudi Journal of Biological Sciences 21 2014 153 158
12. J. Li, G.G. Hou, Z.X. Chen, and K. Gehring Effects of endoxylanases, vital wheat gluten, and gum Arabic on the rheological properties, water mobility, and baking quality of whole wheat saltine cracker dough Journal of Cereal Science 58 2013 437 445
13. S. Lin, J. Wang, P. Zhao, Y. Pang, H. Ye, and Y. Yuan G. Jones Optimized antioxidant peptides fractions preparation and secondary structure analysis by MIR International Journal of Biological Macromolecules 59 2013 151 157
14. T. Li, C. Tu, X. Rui, Y. Gao, W. Li, and K. Wang M. Dong Study of water dynamics in the soaking, steaming, and solid-state fermentation of glutinous rice by LF-NMR: a novel monitoring approach Journal of Agricultural and Food Chemistry 63 12 2015 3261 3270
15. X. Li, L.Z. Ma, Y. Tao, B.H. Kong, and P.J. Li Low field-NMR in measuring water mobility and distribution in beef granules during drying process Advanced Materials Research 550 2012 3406 3410
16. R.B. Martin Free energies and equilibria of peptide bond hydrolysis and formation Biopolymers 45 5 1998 351 353
17. C.K. Nnell, A. Paul, D. Elaine, J.M. Arimi, C. Eoin, D. Gearoid, and et al. The effect of salt and fibre direction on water dynamics, distribution and mobility in pork muscle: a low field NMR study Meat Science 95 1 2013 51 58
18. S.J. Rayaprolu, N.S. Hettiarachchy, P. Chen, A. Kannan, and A. Mauromostakos Peptides derived from high oleic acid soybean meals inhibit colon, liver and lung cancer cell growth Food Research International 50 1 2013 282 288
19. 1H NMR International Dairy Journal 17 2007 294 301
20. P. Singh, R. Kumar, S.N. Sabapathy, and A.S. Bawa Functional and edible uses of soy protein products Comprehensive Reviews in Food Science and Food Safety 7 1 2008 14 28
21. J. Wang, R. Yang, J. Liu, and S. Lin Effects of soybean antioxidant peptides (SAP) on SOD, GSH-Px, CAT activity and MDA level in vivo Advanced Materials Research 1025-1026 2014 476 481
22. J.K. Williams, and M. Hong Probing membrane protein structure using water polarization transfer solid-state NMR Journal of Magnetic Resonance 247 2014 118 127
23. F. Zhong, X. Zhang, J. Ma, and C.F. Shoemaker Fractionation and identification of a novel hypocholesterolemic peptide derived from soy protein Alcalase hydrolysates Food Research International 40 6 2007 756 762