| 光谱学与光谱分析 |
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| FTIR Analysis of Cosrelation between Emulsifying Properties and the Secondary Structure of the Proteins in Modified Egg Yolk Powder |
| GE Shao-yang1,2, LIU Mei-yu4, ZHU Jun1,2, WANG Fang1,2, REN Fa-zheng1,2, ZHANG Lu-da3, GUO Hui-yuan1,2* |
1. College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
2. Beijing Higher Institution Engineering Research Center of Animal Product, Beijing 100083, China
3. College of Science, China Agricultural University, Beijing 100094, China
4. Hebei University of Engineering, Handan 056600, China |
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Abstract Spray drying is an important processing of producing modificatied yolk powder (MEYP). To investigate the correlation between the secondary structure and emulsifying property of MEYP made at different spray-drying-temperatures, Fourier transform infrared spectroscopy (FTIR) was applied in the present study. The result indicated that emulsifiability and the percentage of α-helix were both significantly increased firstly and then remarkably decreased with rising of spray-drying-temperature, and the emulsifying property of MEYP was relative to the percentage of α-helix. After heat-treating, the percentage of α-helix was significantly decreased and the percentage of β-sheet was remarkably increased, however, the total percentage of the two structures was maintained. The stable total percentage of α-helix and β-sheet would be a good explanation for the great heat stability of emulsion presented in the MEYP made at different spray-drying temperature.
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Received: 2010-10-27
Accepted: 2011-03-25
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Corresponding Authors:
GUO Hui-yuan
E-mail: guohuiyuan99@gmail.com
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