Effect of pH on NMR Relaxometry and Chicken Myosin Gel Properties
Keywords:chicken myosin, gel property, pH, NMR
The effect of pH on low-field nuclear magnetic resonance (NMR) relaxometry datas, water holding capacity (WHC), gel strength, and microstructure of chicken myosin gel was investigated. There was a positive and significant correlation between WHC and gel strength. The WHC of the myosin gel significantly increased as the pH deviated from the myosin isoelectric point. T22 increased to 35.10ms at pH 6.5, indicating that the free water transformed to mobile water, which led to better WHC of chicken myosin gels. Maximum gel strength (30.78g) was obtained at pH 6.5. Scanning electron micrographs (SEM) showed that the mobility of water in the protein gel network correlated to the gel microstructure. A compact and uniform chicken myosin gel was acquired at pH 6.5.
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