热-机械处理大豆分离蛋白的FT-IR光谱特性
FT-IR spectroscopic characterization of soybean protein isolates after thermo-mechanical treatments
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摘要: 采用转矩流变仪在30℃和90℃对含水60%的大豆分离蛋白分别处理2 min,15 min,30 min,考察其FT-IR光谱特性的变化.实验结果表明,热-机械处理导致大豆分离蛋白分子的-CH2中的C-H对称及非对称伸缩减弱甚至消失,C-H伸缩振动和非对称伸缩向高位漂移,蛋白二级结构中α-螺旋和β-转角含量降低,同时伴有β-折叠和无规则卷曲含量升高.对于低水分大豆分离蛋白体系,热-机械处理中的机械效应可能是导致其蛋白二级结构变化的主要因素.Abstract: Soybean protein isolate(SPI) with a moisture content of 60% was thermo-mechanically treated torque rheometer at 30℃ and 90℃ for 2 min,15 min and 30 min respectively,and characterized by Fourier transform infrared (FT-IR) spectroscopy.The results showed that after thermo-mechanical treatments,the symmetrical and asymmetrical stretching of C-H bonds in -CH2 resides became weak and even disappeared the stretching vibration and asymmetrical stretching of C-H bonds drifted to higher position.The α-helix and β-turn decreased accompanying with β-sheet and random coil increased.For that lower moisture content SPI system,the mechanical effect during thermo-mechanical processing may be the major contributor to the transformation of secondary protein structure.
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