二维相关红外光谱技术解析牛肉热加工过程中蛋白质二级结构变化  

Analysis of Changes in Protein Secondary Structure during Thermal Beef Processing by Two-Dimensional Correlated Infrared Spectroscopy

作　　者：谢安国 王廷敏 张芹华 李超 王满生[3] XIE Anguo;WANG Tingmin;ZHANG Qinhua;LI Chao;WANG Mansheng(Zhang Zhongjing School of Chinese Medicine,Nanyang Institute of Technology,Nanyang 473004,China;Sichuan Manwei Longchu Biotechnology Co.Ltd.,Meishan 620000,China;Institute of Bast Fiber Crops,Chinese Academy of Agricultural Sciences,Changsha 410205,China)

机构地区：[1]南阳理工学院张仲景国医国药学院,河南南阳473004 [2]四川漫味龙厨生物科技有限公司,四川眉山620000 [3]中国农业科学院麻类研究所,湖南长沙410205

出　　处：《肉类研究》2024年第8期1-7,共7页Meat Research

基　　金：国家自然科学基金青年科学基金项目(81803661);中国农业科学院科技创新工程项目(CAAS-ASTIP-IBFC);中央级公益性科研院所基本科研业务费专项(1610242024011);湖南省科普专项(2023ZK4271);南阳理工学院科研启动经费项目(NGBJ-2020-19)。

摘　　要：利用傅里叶变换红外光谱和近红外(near-infrared,NIR)光谱技术,对60~120℃下加热0~15 min的66个牛肉样品进行光谱分析,并通过二维相关光谱技术揭示蛋白质结构的动态演变过程。结果显示,随着加热温度的上升,酰胺A带和酰胺I带的吸收峰发生位移,N—H和C—N的振动增强。β-折叠相对含量增加,β-转角相对含量降低,蛋白质二级结构的变化时序为β-转角、β-折叠、α-螺旋、无规卷曲。此外,基于NIR光谱数据构建的牛肉蛋白二级结构(α-螺旋、β-折叠、β-转角和无规卷曲)含量预测模型具有高精度的预测能力(校正相关系数>0.9)。本研究基于大量样本揭示了牛肉加热过程中蛋白质二级结构的变化规律,而且为实现快速、无需复杂预处理的肉类产品蛋白质结构分析提供了有效的技术路径。This study used Fourier transform infrared(FTIR)spectroscopy and near-infrared(NIR)spectroscopy to analyze 66 beef samples heated for 0–15 min at 60 to 120℃,and revealed the dynamic evolution of protein structure by two-dimensional correlation spectroscopy(2D-CoS).The results showed that as the heating temperature increased,the absorption peaks of amide A and amide I bands shifted,and the N–H and C–N vibrations increased.Moreover,the relative content ofβ-sheet increased and the relative content ofβ-turn decreased.The sequence of changes in the secondary structure of proteins wasβ-turn,β-sheet,α-helix and random coil.In addition,a predictive model for protein secondary structure(α-helix,β-sheet,β-turn and random coil)contents was constructed based on NIR spectroscopy data,which was demonstrated to have high predictive ability(corrected correlation coefficient>0.9).In conclusion,this study provides an effective technical approach for fast structural analysis of proteins in meat products without the need for complex sample pretreatment.

关 键 词：牛肉 加热 二级结构 二维相关光谱 近红外光谱 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]