应用FTIR法研究磷脂酶A2改性蛋黄粉乳化性的构效关系  

FTIR Analysis of Cosrelation between Emulsifying Properties and the Secondary Structure of the Proteins in Modified Egg Yolk Powder

作　　者：葛绍阳[1,2] 刘美玉[3] 朱珺[1,2] 王芳[1,2] 任发政 张录达[4] 郭慧媛[1,2] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]畜产品北京市高等学校工程研究中心,北京100083 [3]河北工程大学,河北邯郸056600 [4]中国农业大学理学院,北京100094

出　　处：《光谱学与光谱分析》2011年第8期2090-2093,共4页Spectroscopy and Spectral Analysis

基　　金：国家"十一五"科技支撑计划项目(2006BAD22B04)资助

摘　　要：乳化性能是磷脂酶A2改性蛋黄粉的重要指标。将磷脂酶A2改性蛋黄液分别在150,170及190℃条件下喷雾干燥制成蛋黄粉,运用FTIR技术并结合去卷积、二阶导数、曲线拟合方法对蛋白质二级结构进行分析。结果表明,随喷雾干燥温度的升高,蛋黄粉的乳化性能及α-螺旋含量均呈现先升高后下降的趋势,蛋黄粉乳化液的热稳定性不受喷雾干燥温度的影响,但二级结构会呈现出从α-螺旋向β-折叠转变的趋势,而代表蛋白质分子内部紧密程度的β+α结构总含量相对稳定。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.

关 键 词：FTIR 蛋黄粉 磷脂酶A2改性 乳化性 蛋白质二级结构 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]