1. 华南理工大学轻工与食品学院, 广东 广州 510640 2. Department of Chemical Engineering, Faculty of Engineering, Monash University, Clayton, VIC 3800, Australia
Raman Spectra Study of Soy Protein Isolate Structure Treated with Pulsed Electric Fields
LIU Yan-yan1, ZENG Xin-an1*, HAN Zhong1, 2
1. College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China 2. Department of Chemical Engineering, Faculty of Engineering, Monash University, Clayton, VIC 3800, Australia
Abstract：The effect of pulsed electric field on molecular structure of soy protein isolate (SPI) was investigated by Raman spectroscopy method. The applied pulsed electric field was up to 50 kV·cm-1 with pulse width 40 μs. It was demonstrated from the Raman spectra that the PEF treatment under 50 kV·cm-1 had induced disappearance significantly of peak near 2 886 cm-1 bond. It was also explored that with the increase in treatment time, the polarity of microenvironment of aliphatic amino acid residues and the exposure of tryptophan residues from a buried hydrophobic microenvironment were increased. On the other hand, the interaction of serine acid residues, the C—H plane bend vibration, C—N stretch vibration, and the CO stretch vibration of aspartic acid and glutamic acid were decreased. The embeding or participation of the tyrosine phenolic groups as hydrogen bond donors was firstly increased with the treatment time (less than 1 600 μs), and afterwards decreased (from 1 600 to 3 200 μs).
Key words：Pulsed electric field;Soy protein isolate;Raman spectra
刘燕燕1，曾新安1*，韩 忠1, 2 . Raman光谱分析脉冲电场对大豆分离蛋白的影响 [J]. 光谱学与光谱分析, 2010, 30(12): 3236-3239.
LIU Yan-yan1, ZENG Xin-an1*, HAN Zhong1, 2 . Raman Spectra Study of Soy Protein Isolate Structure Treated with Pulsed Electric Fields . SPECTROSCOPY AND SPECTRAL ANALYSIS, 2010, 30(12): 3236-3239.
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