摘要
本研究通过减压抽真空技术加工糟蛋,采用FTIR研究糟蛋加工过程中不同时期的蛋黄中蛋白质二级结构含量变化。结果显示:在糟蛋腌制过程中,α螺旋和无规则卷曲含量变化不明显;而β折叠和β转角在腌制过程中互相转化,在腌制30 d时变化最为明显:β折叠含量明显上升至37.70%,β转角明显下降至16.32%。研究结果表明糟蛋在腌制初期,蛋黄蛋白质在酸性条件、钙离子以及钠离子的影响下,蛋白质天然结构展开,蛋白质分子间的次级键断裂,蛋白质肽链结构打开,二级结构含量发生变化;而在腌制后期,pH值保持恒定,蛋白质二级结构恢复,与生蛋含量基本一致。
The research examined the secondary structure of yolk proteins of the egg preserved in wine and treated by low pressure vacuum for 0-45 days,using Fourier transformed infrared spectrum（FTIR）.Noticeable changes in β-sheet（up to 37.70%） and β-turns（reduce to 16.32%） were found when the egg pickled for 30 days.The structures of β-sheet and β-turns were transformational with each other during pickling.On the other hand,the content of α-helix and random coils had little changes.The results indicated the secondary bonds of yolk proteins of egg preserved in wine were broken effected by ionic strength（Ga2＋and Na＋） under acid conditions.The results also showed the degeneration of yolk proteins were accelerated by low pH and ionic strength.
出处
《现代食品科技》
EI
CAS
北大核心
2013年第6期1262-1265,共4页
Modern Food Science and Technology
