| 大豆分离蛋白在不同pH下的拉曼光谱分析 |
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| 引用本文： | 王中江,江连洲. 大豆分离蛋白在不同pH下的拉曼光谱分析[J]. 食品工业科技, 2012, 33(11): 63-66,70 |
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| 作者姓名： | 王中江 江连洲 |
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| 作者单位： | 1. 东北农业大学食品学院,黑龙江哈尔滨,150030
2. 国家大豆工程技术研究中心,黑龙江哈尔滨,150030 |
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| 基金项目： | 国家自然科学基金(C200101) |
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| 摘 要： | 分析了不同pH下大豆分离蛋白溶液拉曼光谱,结果表明:随着pH的增大,α-螺旋结构含量增加,无规卷曲结构含量降低,色氨酸残基由"埋藏式"逐渐转变为"暴露式"。在所测定的pH范围内(pH6.5～9.0)大豆分离蛋白的酪氨酸残基趋向于"暴露式"。pH对二硫键的构型的改变则表现出一种非线性改变趋势。
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| 关 键 词： | 大豆分离蛋白 拉曼光谱 pH |
Raman spectral analysis of soy protein isolate at various pH |
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| WANG Zhong-jiang,JIANG Lian-zhou. Raman spectral analysis of soy protein isolate at various pH[J]. Science and Technology of Food Industry, 2012, 33(11): 63-66,70 |
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| Authors: | WANG Zhong-jiang JIANG Lian-zhou |
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| Affiliation: | 1,2,*(1.Food College,Northeast Agricultural University,Harbin 150030,China; 2.National Soybean Engineering Technology Research Center,Harbin 150030,China) |
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| Abstract: | The characters of Raman spectra of soy protein isolate(SPI) solution being treated with various pH were analyzed.The results showed that:with the increasing of pH,the content of α-helix structure increased,the content of random coil structure content decreased,Trp residues changed from "buried" to "exposed".Tyr residues tended to "exposed" in the determination of pH range(pH6.5～9.0).The effect of pH on the configuration of disulfide bond was nonlinear. |
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| Keywords: | soybean protein isolate Raman spectroscopy pH |
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