Proteolysis is one of the most important biochemical reactions during cheese ripening.Studies on the secondary structure of proteins during ripening would be helpful for characterizing protein changes for assessing ch...Proteolysis is one of the most important biochemical reactions during cheese ripening.Studies on the secondary structure of proteins during ripening would be helpful for characterizing protein changes for assessing cheese quality.Fourier transform infrared spectroscopy(FTIR),with self-deconvolution,second derivative analysis and band curve-fitting,was used to characterize the secondary structure of proteins in Cheddar cheese during ripening.The spectra of the amide I region showed great similarity,while the relative contents of the secondary structures underwent a series of changes.As ripening progressed,the α-helix content decreased and the β-sheet content increased.This structural shift was attributed to the strengthening of hydrogen bonds that resulted from hydrolysis of caseins.In summary,FTIR could provide the basis for rapid characterization of cheese that is undergoing ripening.展开更多
High hydrostatic pressure(HHP)is an alternative technology to heat processing for food product modifications.It does not cause environmental pollution and eliminates the use of chemical additives in food products.This...High hydrostatic pressure(HHP)is an alternative technology to heat processing for food product modifications.It does not cause environmental pollution and eliminates the use of chemical additives in food products.This review covers the research conducted to understand the effect of HHP on structure and functional properties of whey proteins.In this paper,the mechanism underlying pressure-induced changes inβ-lactoglobulin andα-lactabumin is also discussed and how they related to functional properties such as hydrophobicity,foam stability,and flavor-binding capacity.展开更多
基金financially supported by Beijing Municipal Commission of Education Co-Constructed Programand Chinese Universities Scientific Fund(2009-4-25)
文摘Proteolysis is one of the most important biochemical reactions during cheese ripening.Studies on the secondary structure of proteins during ripening would be helpful for characterizing protein changes for assessing cheese quality.Fourier transform infrared spectroscopy(FTIR),with self-deconvolution,second derivative analysis and band curve-fitting,was used to characterize the secondary structure of proteins in Cheddar cheese during ripening.The spectra of the amide I region showed great similarity,while the relative contents of the secondary structures underwent a series of changes.As ripening progressed,the α-helix content decreased and the β-sheet content increased.This structural shift was attributed to the strengthening of hydrogen bonds that resulted from hydrolysis of caseins.In summary,FTIR could provide the basis for rapid characterization of cheese that is undergoing ripening.
文摘High hydrostatic pressure(HHP)is an alternative technology to heat processing for food product modifications.It does not cause environmental pollution and eliminates the use of chemical additives in food products.This review covers the research conducted to understand the effect of HHP on structure and functional properties of whey proteins.In this paper,the mechanism underlying pressure-induced changes inβ-lactoglobulin andα-lactabumin is also discussed and how they related to functional properties such as hydrophobicity,foam stability,and flavor-binding capacity.
