现代食品科技2017，Vol.33Issue(2)：148-152,88,6.DOI:10.13982/j.mfst.1673-9078.2017.2.023
基于LF-NMR方法分析电子束辐照技术影响大豆浓缩蛋白粉水分的变化
Effect of Electron Beam Irradiation on Water in Soybean Protein Concentrate Powder as Evaluated by LF-NMR
摘要
Abstract
Low-field nuclear magnetic resonance (LF-NMR) was used to determine water distribution in soybean protein concentrate powder treated by different doses of electron beam irradiation (EBI).Additionally,a thermal denaturation experiment and Fourier transform infrared (FT-IR) spectroscopy were used to explore the effect of EBI on changes in water components of soybean protein concentrate powder and to determine its mechanism.The results showed that bound water (T21,97.0％±0.7％) was the main water component of soybean protein concentrate powder.Both bound and total water contents initially increased and then decreased with increasing dose of EBI,with the maximum content reached at 5.40 kGy.The thermal denaturation experiment and FT-IR spectra showed that the EBI treatment did not alter the denaturation temperature of soybean protein concentrate powder;however,it enhanced the vibration of intramolecular and intermolecular hydrogen bonds,which were formed by O-H and C=O groups in bound water and amino acids,respectively.These results suggested that the EBI treatment affected the water distribution and content of soy protein by altering the intramolecular and intermolecular hydrogen bond interactions in soybean protein molecules.The study provides a theoretical basis for further studies on the mechanism of moisture transfer in protein foods treated by EBI.关键词
电子束辐照(EBI)/低场核磁共振技术(LF-NMR)/大豆浓缩蛋白粉/水分变化Key words
low field nuclear magnetic resonance/electron beam irradiation/soybean protein concentrate powder/changes in water引用本文复制引用
林松毅,李幸芳,邢杰,梁荣,张鸣镝..基于LF-NMR方法分析电子束辐照技术影响大豆浓缩蛋白粉水分的变化[J].现代食品科技,2017,33(2):148-152,88,6.基金项目
“十二五”国家科技支撑计划项目(2012BAD33B03) （2012BAD33B03）
