溶液中pH对蛋白质乳化能力影响的拉曼光谱研究

本工作采用 FT- Raman光谱仪对不同的 p H值的蛋白质水溶液多次扫描 ,采用酰胺 带的谱图作曲线拟合 ,并以子峰面积表征对应二级结构含量 ,得出二级结构的变化与蛋白质水溶液与乙酸丁酯混合后乳化能力变化的关系。结果表明 :蛋白质分子对 p H变化的敏感程度不一样。蛋白质分子结构的改变是引起蛋白质水溶液在有机溶液中乳化的一个重要因素

Study of pH Effects on Emulsification of Protein Solution by FT-Raman

In this work, proteins in at different pH in buffer solution have been scanned by FT Raman spectrometer. Deconvolved spectra, second derivative spectra are employed to determine positions of individual components. Curve fitting procedures are carried out to amide Ⅰ band of original spectra. The areas of individual components are used to estimate the percentage of the related secondary structure of protein. At the same time, we mixed the different solution with butyl acetate, then got the emulsion rate. Results showed that: different proteins have different sensitivity to pH. As protein structure destroyed by enhancement of acidity or basicity, solution's emulsification ability is higher and emulsion is more stable. That is to say, surfactancy of proteins is up to its structure.