低温超微粉碎对生物酶法制油豆渣蛋白结构影响的拉曼光谱分析

为研究低温超微粉碎对生物酶法制油豆渣蛋白结构的影响，将生物酶法制油豆渣烘干后分别经常温、低温超微粉碎处理，采用拉曼光谱分析法表征低温环境下生物酶法制油豆渣在不同超微粉碎程度（100、200、300 目）及常温条件下豆渣蛋白的结构变化。结果表明：经低温超微粉碎处理后豆渣蛋白中α-螺旋结构、β-折叠结构含量增加，β-转角结构含量降低；色氨酸、酪氨酸残基趋于“暴露态”；二硫键t-g-t模式经处理后显著增加；与未处理及常温超微粉碎条件相比，低温超微粉碎处理后豆渣蛋白无序结构单元更趋有序化。

Raman Spectral Analysis of the Structure of Soybean Meal Protein from Aqueous Enzymatic Extraction of Soybean Oil as Affected by Ultrafine Grinding at Low Temperature

The purpose of the present study was to determine the effect of ultrafine grinding at low temperature on the structure of soybean meal protein from aqueous enzymatic oil extraction. Soybean meal was oven dried and ground into ultrafine powders with different particle sizes (100, 200 and 300 mesh) at room temperature or low temperature. Raman spectroscopy was used to analyze the structural changes of soybean meal protein. The results showed that ultrafine grinding at low temperature increased the contents of α-helix and β-sheet and decreased the content of β-turn. Trp and tyr and aliphatic amino acid residues were exposed on the protein surface. Ultrafine grinding at low temperature significantly increased the disulfide bond mode t-g-t. The disordered structure of soybean meal protein turned into an ordered one after ultrafine grinding at low temperature.