Applications

Denaturation of Egg Protein

Variable sample temperature setup to measure the denaturation of egg protein in cooking process using TD-NMR T1 & T2 relaxometry.

Used hardware:

  • MRI control unit drive-L
  • Magnet magspec 20 mm
  • VT system 30 °C – 100 °C
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  • Variable Temperature (VT) probe 30 °C – 100 °C
  • Tl and T2 measurement during heating
  • Observation of the denaturation of specific proteins
Application_Note_Denaturation_of_Egg_White_Proteins_Over_TemperatureDownload PDF file

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