低温超微粉碎对生物酶法制油豆渣蛋白结构影响的拉曼光谱分析
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摘要
为研究低温超微粉碎对生物酶法制油豆渣蛋白结构的影响,将生物酶法制油豆渣烘干后分别经常温、低温超微粉碎处理,采用拉曼光谱分析法表征低温环境下生物酶法制油豆渣在不同超微粉碎程度(100、200、300目)及常温条件下豆渣蛋白的结构变化。结果表明:经低温超微粉碎处理后豆渣蛋白中α-螺旋结构、β-折叠结构含量增加,β-转角结构含量降低;色氨酸、酪氨酸残基趋于"暴露态";二硫键t-g-t模式经处理后显著增加;与未处理及常温超微粉碎条件相比,低温超微粉碎处理后豆渣蛋白无序结构单元更趋有序化。
The purpose of the present study was to determine the effect of ultrafine grinding at low temperature on the structure of soybean meal protein from aqueous enzymatic oil extraction. Soybean meal was oven dried and ground into ultrafine powders with different particle sizes(100, 200 and 300 mesh) at room temperature or low temperature. Raman spectroscopy was used to analyze the structural changes of soybean meal protein. The results showed that ultrafine grinding at low temperature increased the contents of α-helix and β-sheet and decreased the content of β-turn. Trp and tyr and aliphatic amino acid residues were exposed on the protein surface. Ultrafine grinding at low temperature significantly increased the disulfide bond mode t-g-t. The disordered structure of soybean meal protein turned into an ordered one after ultrafine grinding at low temperature.
The purpose of the present study was to determine the effect of ultrafine grinding at low temperature on the structure of soybean meal protein from aqueous enzymatic oil extraction. Soybean meal was oven dried and ground into ultrafine powders with different particle sizes(100, 200 and 300 mesh) at room temperature or low temperature. Raman spectroscopy was used to analyze the structural changes of soybean meal protein. The results showed that ultrafine grinding at low temperature increased the contents of α-helix and β-sheet and decreased the content of β-turn. Trp and tyr and aliphatic amino acid residues were exposed on the protein surface. Ultrafine grinding at low temperature significantly increased the disulfide bond mode t-g-t. The disordered structure of soybean meal protein turned into an ordered one after ultrafine grinding at low temperature.
引文
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[23]BELTON P S,COLQUHOUN I J,GRANT A,et al.FTIR and NMR studies on the hydration of a high-Mr subunit of glutenin[J].International Journal of Biological Macromolecules,1995,17(2):74-80.
[24]LEE S H,LEFèVRE T,SUBIRADE M,et al.Changes and roles of secondary structures of whey protein for the formation of protein membrane at soy oil/water interface under high-pressure homogenization[J].Journal of Agricultural and Food Chemistry,2007,55(26):10924-10931.
[25]孙婵婵,张民,田朝杰,等.超微粉碎-微粒化组合技术对乳清蛋白结构和加工特性的影响[J].现代食品科技,2015,31(12):263-268.
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[28]XU X L,HAN M Y,FEI Y,et al.Raman spectroscopic study of heatinduced gelation of pork myofibrillar proteins and its relationship with textural characteristic[J].Meat Science,2011,87(3):159-164.
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[30]蔡国友,侯玉霞,丁晓岚,等.应用圆二色光谱研究交变应力对烟草细胞膜蛋白结构的影响[J].光子学报,2000,29(4):289-292.
[31]ICONOMIDOU V A,CHRYSSIKOS D G,GIONIS V,et al.Secondary structure of chorion proteins of the teleostean fish Dentex dentex by ATR FT-IR and FT-Raman spectroscopy[J].Journal of Structural Biology,2000,132(2):112-122.DOI:10.1006/jsbi.2000.4307.
[32]NGARIZE S,ADAMS A,HOWELL N K.Studies on egg albumen and whey protein interactions by FT-Raman spectroscopy and rheology[J].Food Hydrocolloids,2004,18(1):49-59.
[33]FERRER E G,GóMEZ A V,A?óN M C,et al.Structural changes in gluten protein structure after addition of emulsifier.a Raman spectroscopy study[J].Spectrochimica Acta Part A Molecular&Biomolecular Spectroscopy,2011,79(1):278-281.
[34]DE VUYST L,DE VIN F,GEM F V.Recent developments in the biosynthesis and applications of heteropolysaccharides from lactic acid bacteria[J].International Dairy Journal,2001,11:687-707.
[35]王中江,江连洲.大豆分离蛋白在不同pH下的拉曼光谱分析[J].食品工业科技,2012,33(11):63-66;70.
[36]CHAN F T S,SCHIERLE G S K,KUMITA J R,et al.Protein amyloids develop an intrinsic fluorescence signature during aggregation[J].Analyst,2013,138(7):2156-2162.
[37]DOMENEK S,MOREL M H,REDL A,et al.Rheological investigation of swollen gluten polymer networks:effects of process parameters on crosslink density[J].Macromolecular Symposia,2003,200:137-146.
[2]MATEOS-APARICIO I,REDONDO-CUENCA A,VILLANUEVA-SUáREZ M J,et al.Pea pod,broad bean pod and okara,potential sources of functional compounds[J].LWT-Food Science and Technology,2010,43(9):1467-1470.
[3]JUNG S,MAURER D,JOHNSON L A.Factors affecting emulsion stability and quality of oil recovered from enzyme-assisted aqueous extraction of soybeans[J].Bioresource Technology,2009,100(21):5340-5347.
[4]MOURA J M L N D,ALMEIDA N M D,JOHNSON L A.Scale-up of enzyme-assisted aqueous extraction processing of soybeans[J].Journal of the American Oil Chemists Society,2009,86(8):809-815.
[5]WANG H,WANG T,JOHNSON L A.Effect of low-shear extrusion on corn fermentation and oil partition[J].Journal of Agricultural and Food Chemistry,2009,57(6):2302-2307.
[6]LAMSAL B P,MURPHY P A,JOHNSON L A.Flaking and extrusion as mechanical treatments for enzyme-assisted aqueous extraction of oil from soybeans[J].Journal of the American Oil Chemists’Society,2006,83:973-979.
[7]MOURA J M L N D,MAURER D,JUNG S,et al.Pilot-plant proofof-concept for integrated,countercurrent,two-stage,enzyme-assisted aqueous extraction of soybeans[J].Journal of the American Oil Chemists Society,2011,88(10):1649-1658.
[8]SEKHON J K,JUNG S,WANG T,et al.Effect of co-products of enzyme-assisted aqueous extraction of soybeans on ethanol production in dry-grind corn fermentation[J].Bioresource Technology,2015,192(2):451-460.
[9]吴占威,胡志和,鲍洁.超微粉碎及螺杆挤压对大豆豆渣粒度和加工性质的影响[J].食品科学,2012,33(22):133-138.
[10]蓝海军,刘成梅,涂宗财,等.大豆膳食纤维的湿法超微粉碎与干法超微粉碎比较研究[J].食品科学,2007,28(6):171-174.
[11]ZHAO Xiaoyan,YANG Zaibin,GAI Guosheng,et al.Effect of superfine grinding on properties of ginger powder[J].Journal of Food Engineering,2009,91:217-222.
[12]COGAN U,YARON A,BERK Z,et al.Isolation of soybean protein:effect of processing conditions on yields and purity[J].Journal of the American Oil Chemists’Society,1967,44:321-324.
[13]LE GALL M,GUéGUEN J,SéVE B,et al.Effects of grinding and thermal treatments on hydrolysis susceptibility of pea proteins(Pisum sativum L.)[J].Journal of Agricultural and Food Chemistry,2005,53:3057-3064.
[14]RUSSIN T A,ARCAND Y,BOYE J I.Particle size effect on soy protein isolate extraction[J].Journal of Food Processing and Preservation,2007,31:308-319.
[15]TAKEUCHI H.Raman structural markers of tryptophan and histidine side chains in proteins[J].Biopolymers,2003,72(5):305-317.DOI:10.1002/bip.10440.
[16]LI Yang,SUI Xiaonan,QI Baokun,et al.Optimization of ethanolultrasound-assisted destabilization of a cream recovered from enzymatic extraction of soybean oil[J].Journal of the American Oil Chemists’Society,2014,91(1):159-168.DOI:10.1007/s11746-013-2352-7.
[17]赖海涛.豆腐渣制取膳食纤维的研究[D].厦门:集美大学,2011:7-8.
[18]杨梦曦,朱叶,邓雪盈,等.复合酶法提取豆渣膳食纤维的研究[J].食品与机械,2014,30(4):186-189.
[19]PETRUCCELLI S,ANON M C.Relationship between the method of obtention and structural and functional properties of soy protein isolates.2.surface properties[J].Journal of Agricultural and Food Chemistry,1994,42(10):2170-2176.
[20]RAHMEH R,DAMIAN M,COTTET M,et al.Structural insights into biased G protein-coupled receptor signaling revealed by fluorescence spectroscopy[J].Proceedings of the National Academy of Sciences,2012,109(17):6733-6738.
[21]XIONG Licheng,ZHANG Binjia,NIU Meng,et al.Protein polymerization and water mobility in whole-wheat dough influenced by bran particle size distribution[J].LWT-Food Science and Technology,2017,82:396-403.
[22]HOU D H,CHANG S K.Structural characteristics of purified glycinin from soybeans stored under various conditions[J].Journal of Agricultural and Food Chemistry,2004,52(12):3792-3800.
[23]BELTON P S,COLQUHOUN I J,GRANT A,et al.FTIR and NMR studies on the hydration of a high-Mr subunit of glutenin[J].International Journal of Biological Macromolecules,1995,17(2):74-80.
[24]LEE S H,LEFèVRE T,SUBIRADE M,et al.Changes and roles of secondary structures of whey protein for the formation of protein membrane at soy oil/water interface under high-pressure homogenization[J].Journal of Agricultural and Food Chemistry,2007,55(26):10924-10931.
[25]孙婵婵,张民,田朝杰,等.超微粉碎-微粒化组合技术对乳清蛋白结构和加工特性的影响[J].现代食品科技,2015,31(12):263-268.
[26]LEFèVRE T,SUBIRADE M.Formation of intermolecular beta-sheet structures:a phenomenon relevant to protein film structure at oil-water interfaces of emulsions[J].Journal of Colloid&Interface Science,2003,263(1):59-67.
[27]LI-CHAN E C Y.The applications of Raman spectroscopy in food science[J].Trends in Food Science&Technology,1996,7(11):361-370.
[28]XU X L,HAN M Y,FEI Y,et al.Raman spectroscopic study of heatinduced gelation of pork myofibrillar proteins and its relationship with textural characteristic[J].Meat Science,2011,87(3):159-164.
[29]HERRERO A M.Raman spectroscopy for monitoring protein structure in muscle food systems[J].Critical Reviews in Food Science and Nutrition,2008,48(6):512-523.
[30]蔡国友,侯玉霞,丁晓岚,等.应用圆二色光谱研究交变应力对烟草细胞膜蛋白结构的影响[J].光子学报,2000,29(4):289-292.
[31]ICONOMIDOU V A,CHRYSSIKOS D G,GIONIS V,et al.Secondary structure of chorion proteins of the teleostean fish Dentex dentex by ATR FT-IR and FT-Raman spectroscopy[J].Journal of Structural Biology,2000,132(2):112-122.DOI:10.1006/jsbi.2000.4307.
[32]NGARIZE S,ADAMS A,HOWELL N K.Studies on egg albumen and whey protein interactions by FT-Raman spectroscopy and rheology[J].Food Hydrocolloids,2004,18(1):49-59.
[33]FERRER E G,GóMEZ A V,A?óN M C,et al.Structural changes in gluten protein structure after addition of emulsifier.a Raman spectroscopy study[J].Spectrochimica Acta Part A Molecular&Biomolecular Spectroscopy,2011,79(1):278-281.
[34]DE VUYST L,DE VIN F,GEM F V.Recent developments in the biosynthesis and applications of heteropolysaccharides from lactic acid bacteria[J].International Dairy Journal,2001,11:687-707.
[35]王中江,江连洲.大豆分离蛋白在不同pH下的拉曼光谱分析[J].食品工业科技,2012,33(11):63-66;70.
[36]CHAN F T S,SCHIERLE G S K,KUMITA J R,et al.Protein amyloids develop an intrinsic fluorescence signature during aggregation[J].Analyst,2013,138(7):2156-2162.
[37]DOMENEK S,MOREL M H,REDL A,et al.Rheological investigation of swollen gluten polymer networks:effects of process parameters on crosslink density[J].Macromolecular Symposia,2003,200:137-146.