食品科学2017，Vol.38Issue(3)：32-36,5.DOI:10.7506/spkx1002-6630-201703006
拉曼光谱分析荞麦多酚对米糠蛋白结构的影响
Effect of Buckwheat Polyphenols on the Structure of Rice Bran Proteins Analyzed by Raman Spectroscopy
摘要
Abstract
The effect of buckwheat polyphenols on the structure of rice bran proteins was studied by Raman spectroscopy in this research.Our results demonstrated that with increasing addition of buckwheat polyphenols,the secondary structures of rice bran proteins revealed a gradual decrease in a-helix content,an initial increase followed by a decrease in β-sheet content,an initial decrease and then an increase in β-turn content,and a gradual increase in random coil content.Furthermore,both tyrosine and tryptophan residues tended to be exposed at first and then transformed to a buried state.The addition of buckwheat polyphenols could lead to a configurational transformation of the disulfide bonds from gauche-gauche-trans and trans-gauche-trans to gauche-gauche-gauche.Therefore,the interaction between buckwheat polyphenols and rice bran proteins could partially damage the disulfide bonds in rice bran proteins and thereby enhance the structural stability of rice bran proteins.关键词
拉曼光谱/荞麦多酚/米糠蛋白/结构Key words
Raman spectroscopy/buckwheat polyphenols/rice bran proteins/structure分类
轻工纺织引用本文复制引用
谢凤英,马岩,王晓君,张秀玲,徐速,陈少华..拉曼光谱分析荞麦多酚对米糠蛋白结构的影响[J].食品科学,2017,38(3):32-36,5.基金项目
“十二五”国家科技支撑计划项目(2014BAD22B01) （2014BAD22B01）
黑龙江省科技攻关项目(Gc13B409) （Gc13B409）
