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Raman spectroscopy analysis of the effect of electrolysis treatment on the structure of soy protein isolate
被引:0
作者:
Dianyu Yu
Xin Zhang
Wenrong Zou
Honglin Tang
Fuming Yang
Liqi Wang
Walid Elfalleh
机构:
[1] Northeast Agricultural University,School of Food Science
[2] Harbin University of Commerce,School of Computer and Information Engineering
[3] Université de Gabès,Laboratoire Energie, Eau, Environnement et Procèdes, (LEEEP) LR18ES35, Ecole Nationale d’Ingénieurs de Gabès
来源:
Journal of Food Measurement and Characterization
|
2021年
/
15卷
关键词:
Electrolysis;
Soy protein isolate (SPI);
Raman spectroscopy;
D O I:
暂无
中图分类号:
学科分类号:
摘要:
The effect of electrolysis on soy protein isolate (SPI) was studied by Raman spectroscopy and ultraviolet spectroscopy. The results showed that with the prolongation of electrolysis time, the α-helix content decreased first and then increased. Trp and Tyr residues tended to be exposed from their original embedded state, while electrolysis gradually shifted the SPI disulfide bond from the g–g–g configuration to g–g–t and t–g–t configuration. Therefore, the electrolysis treatment influences the SPI disulfide bond, resulting in intermolecular disulfide bond. Raman spectra showed the secondary and tertiary structure changes of SP and revealed that the structure of SPI would be affected by electrolysis. And the results of UV scanning spectrum confirm the above conclusions.
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页码:1294 / 1300
页数:6
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