应用FTIR法研究磷脂酶A2改性蛋黄粉乳化性的构效关系

乳化性能是磷脂酶A2改性蛋黄粉的重要指标.将磷脂酶A2改性蛋黄液分别在150,170及190℃条件下喷雾干燥制成蛋黄粉,运用FTIR技术并结合去卷积、二阶导数、曲线拟合方法对蛋白质二级结构进行分析.结果表明,随喷雾干燥温度的升高,蛋黄粉的乳化性能及α-螺旋含量均呈现先升高后下降的趋势,蛋黄粉乳化液的热稳定性不受喷雾干燥温度的影响,但二级结构会呈现出从α-螺旋向β-折叠转变的趋势,而代表蛋白质分子内部紧密程度的β+α结构总含量相对稳定.

FTIR analysis of cosrelation between emulsifying properties and the secondary structure of the proteins in modified egg yolk powder

Spray drying is an important processing of producing modificatied yolk powder (MEYP). To investigate the correlation between the secondary structure and emulsifying property of MEYP made at different spray-drying-temperatures, Fourier transform infrared spectroscopy (FTIR) was applied in the present study. The result indicated that emulsifiability and the percentage of alpha-helix were both significantly increased firstly and then remarkably decreased with rising of spray-drying-temperature, and the emulsifying property of MEYP was relative to the percentage of alpha-helix. After heat-treating, the percentage of alpha-helix was significantly decreased and the percentage of p-sheet was remarkably increased, however, the total percentage of the two structures was maintained. The stable total percentage of alpha-helix and beta-sheet would be a good explanation for the great heat stability of emulsion presented in the MEYP made at different spray-drying temperature.