傅里叶红外光谱法与拉曼光谱法测定蛋白质二级结构研究进展  

Progress in determination of protein secondary structure by Fourier infrared spectroscopy and Raman spectroscopy

作　　者：刘锞琳 何悦珊 王钊 马长明 原晓喻 余小领 LIU Kelin;HE Yueshan;WANG Zhao;MA Changming;YUAN Xiaoyu;YU Xiaoling(Henan Agricultural University,Food Science and Technology Collage,Zhengzhou 450002,China;Henan Miracle Food Technology Co.LTD,Zhengzhou 450018,China)

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002 [2]河南麦瑞克食品科技有限公司,河南郑州450018

出　　处：《食品与发酵工业》2023年第10期293-298,共6页Food and Fermentation Industries

基　　金：国家自然科学基金(31640060);河南省重点研发与推广专项(222102110097);河南农业大学博士科研启动费资助项目(30500583);河南农业大学特殊创新基金(KJCX2019C03);河南麦瑞克食品科技有限公司横向合作项目(30802122)。

摘　　要：蛋白质二级结构是多肽链通过氢键连接盘旋而形成的结构,包括α-螺旋、β-折叠、β-转角和无规则卷曲4种结构。当外界条件发生改变时,蛋白质二级结构会随之变化。目前,傅里叶红外光谱法以及拉曼光谱法是研究蛋白二级结构的主要方法。该文从定义、原理、测定方法、优缺点、应用进展等方面阐述蛋白质二级结构的研究方法,并以牛霖肉为研究对象,对2种测定方法所得结果进行了比较,以期为蛋白二级结构测定方法的选择提供理论依据和数据支撑。Protein secondary structure is the structure formed by a polypeptide chain circling through a hydrogen bond,includingα-helix,β-folding,β-turning,and random crimping.When the external conditions change,the secondary structure of the protein changes accordingly.Fourier infrared spectroscopy and Raman spectroscopy are the main methods to study the secondary structure of proteins at present.In this paper,the definition,principle,determination methods,advantages and disadvantages,application progress,and other aspects of protein secondary structure research methods were summarized,and topside meat was used to compare the difference between the two methods,hoping to provide a theoretical basis and data support for the selection of protein secondary structure determination method.

关 键 词：蛋白二级结构 傅里叶红外光谱法 拉曼光谱法 原理 应用 

分 类 号：TS207.3[轻工技术与工程—食品科学] O657.3[轻工技术与工程—食品科学与工程]