食品科学2012，Vol.33Issue(17)：284-289,6.
食物过敏原结构变化的光谱学研究进展
Progress in Spectroscopic Research on Structural Changes of Food Allergens
摘要
Abstract
Spectroscopy has been widely used in the investigation of structural change of food allergens. The commonly used spectroscopic techniques include circular dichroism （CD）, fluorescence spectroscopy, Fourier transform infrared spectroscopy （FTIR）, Raman spectroscopy and UV absorption spectroscopy. CD is often used to define the change in secondary and tertiary structures of allergens, but is restricted to clear low-concentration solutions only. FTIR can override influence of allergen molecular weight, light scattering and fluorescent light. FFIR amide I band is the most valuable for the analysis of secondary structure of allergens. Raman spectroscopy with photon probe is suitable for non-destructive detection of rare and precious microgram-scale samples. Fluorescence spectroscopy is often used to define hydrophobic and microenvironmental changes of allergens in the course of denaturation, and UV absorption spectroscopy needs to be coordinated closely with other spectro- scopic methods for structural identification. In addition, CD, fluorescence spectroscopy and PTIR are available for characteriz- ing the type and relative content of secondary structure of food allergens, and their specific applications are still worthy of further exploration.关键词
蛋白结构/光谱学/过敏原/食物过敏Key words
protein structure/spectroscopy/allergen/food allergy分类
轻工纺织引用本文复制引用
白雨鑫,李欣,赵丽霞,陈红兵,高金燕..食物过敏原结构变化的光谱学研究进展[J].食品科学,2012,33(17):284-289,6.基金项目
教育部新世纪优秀人才支持计划项目 （）
国家自然科学基金项目（31060215 （）
30860220 （）
31171716 （）
21162019） （）
南昌大学食品科学与技术国家重点实验室目标导向项目 （）
