Moisture-Absorption and Water Dynamics in the Powder of Egg Albumen Peptide, Met-Pro-Asp-Ala-His-Leu

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• 作者：Shuailing Yang ; Xuye Liu ; Mingdi Zhang ; Songyi Lin and Feng Chen
• 刊名：Journal of Food Science
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：82
• 期：1
• 页码：53-60
• 全文大小：451K
• ISSN：1750-3841

文摘

Moisture absorbed into the powder of Met-Pro-Asp-Ala-His-Leu (MPDAHL)—a novel egg albumen antioxidant peptide—profoundly affects its properties. In this study, we elucidated water dynamics in MPDAHL using DVS, DSC, and low-field ¹H NMR. Based on the DVS data, we found that MPDAHL sorption kinetics obey a parallel exponential model. DSC results indicated that both water and heating could change the microstructure of MPDAHL. The T₂ parameters of NMR reflected the different phases of moisture absorption revealed that there were 4 categories of water with different states or mobility in the MPDAHL during the moisture absorption process. The fastest fraction T_2b mainly dominated the hygroscopicity of MPDAHL and the absorbed water significantly changed the proton distribution and structure of MPDAHL. Thus, this study shows that DVS, DSC, and low-field ¹H NMR are effective methods for monitoring water mobility and distribution in synthetic peptides. It can be used to improve the quality assurance of functional peptides.