肉类研究2024，Vol.38Issue(8)：1-7,7.DOI:10.7506/rlyj1001-8123-20240527-127
二维相关红外光谱技术解析牛肉热加工过程中蛋白质二级结构变化
Analysis of Changes in Protein Secondary Structure during Thermal Beef Processing by Two-Dimensional Correlated Infrared Spectroscopy
摘要
Abstract
This study used Fourier transform infrared(FTIR)spectroscopy and near-infrared(NIR)spectroscopy to analyze 66 beef samples heated for 0-15 min at 60 to 120℃,and revealed the dynamic evolution of protein structure by two-dimensional correlation spectroscopy(2D-CoS).The results showed that as the heating temperature increased,the absorption peaks of amide A and amide I bands shifted,and the N-H and C-N vibrations increased.Moreover,the relative content of β-sheet increased and the relative content of β-turn decreased.The sequence of changes in the secondary structure of proteins was β-turn,β-sheet,α-helix and random coil.In addition,a predictive model for protein secondary structure(α-helix,β-sheet,β-turn and random coil)contents was constructed based on NIR spectroscopy data,which was demonstrated to have high predictive ability(corrected correlation coefficient>0.9).In conclusion,this study provides an effective technical approach for fast structural analysis of proteins in meat products without the need for complex sample pretreatment.关键词
牛肉/加热/二级结构/二维相关光谱/近红外光谱Key words
beef/heating/secondary structure/two-dimensional correlation spectroscopy/near infrared spectroscopy分类
轻工纺织引用本文复制引用
谢安国,王廷敏,张芹华,李超,王满生..二维相关红外光谱技术解析牛肉热加工过程中蛋白质二级结构变化[J].肉类研究,2024,38(8):1-7,7.基金项目
国家自然科学基金青年科学基金项目(81803661) （81803661）
中国农业科学院科技创新工程项目(CAAS-ASTIP-IBFC) （CAAS-ASTIP-IBFC）
中央级公益性科研院所基本科研业务费专项(1610242024011) （1610242024011）
湖南省科普专项(2023ZK4271) （2023ZK4271）
南阳理工学院科研启动经费项目(NGBJ-2020-19) （NGBJ-2020-19）
