Proanthocyanidin B2 and transglutaminase synergistically improves gel properties of oxidized myofibrillar proteins was written by Zhang, Daojiu;Yang, Xu;Wang, Yichun;Wang, Biao;Wang, Shaoyu;Chang, Jinyang;Liu, Suwen;Wang, Hao. And the article was included in Food Chemistry in 2022.Computed Properties of C30H26O12 The following contents are mentioned in the article:
We investigated the roles of Proanthocyanidin B2 (PCB2) and transglutaminase (TGase) in improving myofibrillar protein (MP) gel properties. TGase and PCB2 increased the surface hydrophobicity (41%) and water holding capacity (WHC) (16%) of the MP. Secondary and tertiary structures of MP were resp. analyzed by Fourier transform IR spectroscopy (FTIR) and fluorescence spectrophotometry. The content of α -helix in MP was found to be increased while its fluorescence intensity decreased upon the addition of PCB2 and TGase. The addition of PCB2 and TGase resulted in formation of a dense MP network structure as revealed by SEM (SEM). Low-field NMR (LF-NMR) and magnetic resonance imaging (MRI) anal. showed that immobilized water levels in the MP gel were markedly increased while the amount of free water was significantly decreased after PCB2 and TGase addition These findings indicate that a combination of PCB2 and TGase are potential additives for meat products. This study involved multiple reactions and reactants, such as (2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8Computed Properties of C30H26O12).
(2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8) belongs to alcohols. Similar to water, an alcohol can be pictured as having an sp3 hybridized tetrahedral oxygen atom with nonbonding pairs of electrons occupying two of the four sp3 hybrid orbitals. The most common reactions of alcohols can be classified as oxidation, dehydration, substitution, esterification, and reactions of alkoxides.Computed Properties of C30H26O12
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts