FT-IR spectroscopic characterization of soybean protein isolates after thermo-mechanical treatments

Abstract

Keywords:
• soybean protein isolate(SPI),
• thermo-mechanical treatment,
• FT-IR spectroscopy,
• secondary protein structure

References

1. [1]

   Wellner N,Belton P S,Tatham A S.Fourier transform IR spectroscopic study of hydration-induced structure changes in the solid state of x-gliadins[J].Biochem J,1996,319:741.

2. [2]

   刘燕燕,曾新安,陈晓东.FTIR分析脉冲电场和热处理后的大豆分离蛋白结构变化[J].光谱学与光谱分析,2010, 30(9):2340.
   

3. [3]

   Tang C H,Ma C Y.Effect of high pressure treatment on aggregation and structuralproperties of soy protein isolate[J].LWT-Food Science and Technology,2009,42:606.

4. [4]

   Muriel S,Isbelle K,Jacques C.Molecular basis of film formation from a soybean protein:comparison between the conformation of glycinin in aqueous solution and in films[J].Int J Biol Macromol,1998,23:241.

5. [5]

   Chen X,Ru Y,Chen F,et al.FTIR spectroscopic characterization of soy proteins obtained through AOT reverse micelles[J].Food Hydrocol,2013,31:435.

6. [6]

   Gonzalez A,Strumia M C,Igarzabal C I A.Cross-linked soy protein as material for biodegradable films:synthesis,characterization and biodegradation[J].J Food Eng,2011,106:331.

7. [7]

   Kealley C S,Rout M K,Dezfouli M R.Structure and molecular mobility of soy glycinin in the solid state[J].Biomacromol,2008,9(10):2937.

8. [8]

   张彩猛,华欲飞,孔祥珍.高速剪切对醇法大豆浓缩蛋白溶解特征的影响[J].大豆科学,2010,29:853.
   

9. [9]

   Surewicz W K,Mantsch H H.New insight into protein secondary structure from resolution-enhanced infrared spectra[J].Biochimica et Biophysica Acta,1988,952(2):115.

10. [10]

    Steinbach P J,Brooks B R.Protein hydration elucidated by molecular dynamics simulation[J].Proc Natl Acad Sci USA,1993,90:9135.

11. [11]

    Schmidt V,Giacomelli C,Soldi V.Thermal stability of films formed by soy protein isolateesodium dodecyl sulfate[J].Polym Degrad Stab,2005,87:25.

12. [12]

    Li C E,Chalmers J M,Griffiths P R.Applications of Vibrational Spectroscopy in Food[M].New Jersey:Wiley,2010.

13. [13]

    Guerrero P,de la Caba K.Thermal and mechanical properties of soy protein films processed at different pH by compression[J].J Food Eng,2010,100:261.

14. [14]

    Liu Y Y,Zeng X A,Deng Z,et al.Effect of pulsed electric field on the secondary structure and thermal properties of soy protein isolate[J].Eur Food Res Technol,2011,233:841.

15. [15]

    Pelton J T and McLean L R.Spectroscopic methods for analysis of protein secondary structure[J].Analytical Biochem,2000,277:167.

16. [16]

    康立宁.大豆蛋白高水分挤压组织化技术和机理研究[D].杨凌:西北农林科技大学,2007
    

Proportional views