FTIR Analysis of Protein Secondary Structure in Cheddar Cheese during Ripening
WANG Fang1, LIU Ai-ping1, REN Fa-zheng1, ZHANG Xiao-ying1,2, Stephanie Clark3, ZHANG Lu-da4, GUO Hui-yuan1*
1. College of Food Science & Nutritional Engineering, China Agricultural University, Key Laboratory of Functional Dairy, Ministry of Education, Beijing 100083, China 2. Beijing Higher Institution Engineering Research Center of Animal Product, Beijing 100083, China 3. Department of Food Science and Human Nutrition, Iowa State University, Iowa 50011, USA 4. College of Science, China Agricultural University, Beijing 100094, China
FTIR Analysis of Protein Secondary Structure in Cheddar Cheese during Ripening
WANG Fang1, LIU Ai-ping1, REN Fa-zheng1, ZHANG Xiao-ying1,2, Stephanie Clark3, ZHANG Lu-da4, GUO Hui-yuan1*
1. College of Food Science & Nutritional Engineering, China Agricultural University, Key Laboratory of Functional Dairy, Ministry of Education, Beijing 100083, China 2. Beijing Higher Institution Engineering Research Center of Animal Product, Beijing 100083, China 3. Department of Food Science and Human Nutrition, Iowa State University, Iowa 50011, USA 4. College of Science, China Agricultural University, Beijing 100094, China
摘要： Proteolysis is one of the most important biochemical reactions during cheese ripening. Studies on the secondary structure of proteins during ripening would be helpful for characterizing protein changes for assessing cheese quality. Fourier transform infrared spectroscopy (FTIR), with self-deconvolution, second derivative analysis and band curve-fitting, was used to characterize the secondary structure of proteins in Cheddar cheese during ripening. The spectra of the amide I region showed great similarity, while the relative contents of the secondary structures underwent a series of changes. As ripening progressed, the α-helix content decreased and the β-sheet content increased. This structural shift was attributed to the strengthening of hydrogen bonds that resulted from hydrolysis of caseins. In summary, FTIR could provide the basis for rapid characterization of cheese that is undergoing ripening.
Abstract：Proteolysis is one of the most important biochemical reactions during cheese ripening. Studies on the secondary structure of proteins during ripening would be helpful for characterizing protein changes for assessing cheese quality. Fourier transform infrared spectroscopy (FTIR), with self-deconvolution, second derivative analysis and band curve-fitting, was used to characterize the secondary structure of proteins in Cheddar cheese during ripening. The spectra of the amide I region showed great similarity, while the relative contents of the secondary structures underwent a series of changes. As ripening progressed, the α-helix content decreased and the β-sheet content increased. This structural shift was attributed to the strengthening of hydrogen bonds that resulted from hydrolysis of caseins. In summary, FTIR could provide the basis for rapid characterization of cheese that is undergoing ripening.
WANG Fang1, LIU Ai-ping1, REN Fa-zheng1, ZHANG Xiao-ying1,2, Stephanie Clark3, ZHANG Lu-da4, GUO Hui-yuan1* . FTIR Analysis of Protein Secondary Structure in Cheddar Cheese during Ripening[J]. 光谱学与光谱分析, 2011, 31(07): 1786-1789.
WANG Fang1, LIU Ai-ping1, REN Fa-zheng1, ZHANG Xiao-ying1,2, Stephanie Clark3, ZHANG Lu-da4, GUO Hui-yuan1* . FTIR Analysis of Protein Secondary Structure in Cheddar Cheese during Ripening. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2011, 31(07): 1786-1789.
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