陕西科技大学学报（自然科学版）2008，Vol.26Issue(3)：132-137,6.
超声辅助冷冻对面筋蛋白二级结构影响的红外光谱研究
EFFECT OF ULTRASOUND-ASSISTED FREEZING ON CHANGES IN PROTEIN SECONDARY STRUCTURE STUDIED BY FOURIER TRANSFORM INFRARED SPECTROSCOPY
摘要
Abstract
The ultrasound-assisted freezing processing is a novel technique for food freezing.To understand the better quality mechanism of the food during the ultrasound-assisted food freezing,the changes in protein secondary structure in frozen gluten-heavy water system are studied by Fourier transform infrared spectroscopy (FTIR),and the effect of ultrasound-as-sisted freezing on gluten-heavy water system has been studied. The typical protein absorp-tion bands of amide Ⅰ and amide Ⅱ appear at the region (1 640 cm-1) (C=O stretching) and the region (1 550 cm-1) (N--H bending/C--N stretching) respectively,while the curve fit-ting is also used to investigate conformational changes in the secondary structure of protein absorption bands of amide Ⅰ under varying experimental conditions. Compared with the con-ventional freezing process,protein secondary structure does not change ultimately during the ultrasound-assisted freezing process and the frozen storage period after the gluten-heavy wa-ter sample column is frozen by ultrasound-assisted freezing;the frozen storage period after the gluten-heavy water sample column is frozen by conventional freezing results in a decrease of the amount of a-helixes accompanied by an increase of the content of the extended β-sheet conformations. This paper suggests that the ultrasonic effects result in the small ice crystal formation which lowers the deformation and deterioration of gluten network.关键词
超声辅助冷冻/红外光谱/面筋蛋白-重水体系/冷冻储藏Key words
ultrasound-assisted freezing/FTIR/gluten-heavy water system/frozen storage分类
轻工纺织引用本文复制引用
宋国胜,胡松青,李琳..超声辅助冷冻对面筋蛋白二级结构影响的红外光谱研究[J].陕西科技大学学报（自然科学版）,2008,26(3):132-137,6.基金项目
国家自然科学基金(20436020,20506006) （20436020,20506006）
