食品科学2024，Vol.45Issue(17)：26-34,9.DOI:10.7506/spkx1002-6630-20231224-195
基于二维相关红外光谱对pH值影响大豆分离蛋白二级结构含量的快速分析
Two-Dimensional Correlation Infrared Spectroscopy for Rapid Analysis of the Effect of pH on the Secondary Structure Content of Soybean Protein Isolate
摘要
Abstract
To meet the different functional needs for soybean protein isolate(SPI)in different food applications,this study utilized infrared spectroscopy to rapidly analyze 70 SPI samples subjected to different pH treatments,and explored the effect of pH changes on the secondary structure content of SPI.Mean centralization(MC),multivariate scattering correction(MSC),standard normal variate transformation,and normalization were used for infrared data preprocessing.Feature wavebands were identified based on two-dimensional correlation infrared spectra,and predictive modeling of the secondary structure content of SPI against pH was performed using partial least squares(PLS)and arithmetic optimization algorithm-random forests(AOA-RF).The results showed that the relative standard deviations of the α-helix,β-sheet,β-turn,and random coil prediction models developed by the combined use of MC and MSC were 1.29％,1.60％,1.37％,and 7.28％,respectively,indicating their combination to be the best spectral pre-processing method.The optimal model for predicting α-helix andβ-sheet contents was AOA-RF(characteristic wavebands),with calibration determination coefficients of 0.935 0 and 0.926 6 and prediction determination coefficients of 0.856 8 and 0.870 1,respectively.The optimal model for predicting β-turn and random coil contents was PLS(characteristic wavebands),with calibration determination coefficients of 0.915 4 and 0.881 7 and prediction determination coefficients of 0.891 3 and 0.784 3,respectively.The results of this study provide a theoretical basis for product quality detection and processing condition control in industrial settings.关键词
二维相关红外光谱/大豆分离蛋白/二级结构/pH值变化/预测模型/快速分析Key words
two-dimensional correlation infrared spectroscopy/soybean protein isolate/secondary structure/pH changes/predictive modeling/rapid analysis分类
轻工业引用本文复制引用
刘畅,吴丹丹,王宁,王睿莹,王立琦,刘峰,于殿宇..基于二维相关红外光谱对pH值影响大豆分离蛋白二级结构含量的快速分析[J].食品科学,2024,45(17):26-34,9.基金项目
"十四五"国家重点研发计划重点专项(2021YFD2100401) （2021YFD2100401）
