文摘
High-pressure carbon dioxide (HPCD) is widely used in the food industry, but some scientific issue is still unclear, especially the effect on the proteins. In this work, the effect of HPCD on the color, polypeptide chains, α-helix contents, and spectroscopy of amino acid residues of myoglobin (Mb) was investigated by a comparison that the samples were treated with different pressures of 7, 21, and 35 MPa at 35 °C for 30 min. The results showed that during the HPCD treating, there is relative α-helix content increase sharply from 17.02 to 21.81 % for all the treated samples with increasing CO2 pressures, while the fluorescence and synchronous fluorescence spectroscopy analysis showed that the intrinsic relative fluorescence intensity of amino acid residues increases. Interestingly, it is found that there is no direct effect of HPCD on polypeptide chains and interior structure of Mb.
