CAJ | 학술논문

采用圆二色谱(CD)、X射线衍射(XRD)、ANS荧光探针和紫外(UV)光谱研究了动态超高压微射流对卵清蛋白微观结构的影响.结果表明:卵清蛋白的微观结构的变化与处理压力有关,CD显示不同压力处理的卵清蛋白二级结构中的α-螺旋,β-折叠,β-转角和无规卷曲之间发生相互转化,二级结构的有序性提高;X射线衍射图谱直观显示不同压力处理的卵清蛋白品体结构增加,160 MPa处理下结晶区最大,说明蛋白结构的有序性提高,与CD分析结果相似;ANS荧光探针光谱显示卵清蛋白的表面疏水性随着处理压力的增大而提高,120 MPa处理下达到最大;紫外光谱显示随着处理压力的增大,卵清蛋白最大紫外吸光值下降,卵清蛋白分子表面的具有紫外吸收的芳香氨基酸残基被包埋于分子内部,卵清蛋白的三维结构发生改变.
채용원이색보(CD)、X사선연사(XRD)、ANS형광탐침화자외(UV)광보연구료동태초고압미사류대란청단백미관결구적영향.결과표명:란청단백적미관결구적변화여처리압력유관,CD현시불동압력처리적란청단백이급결구중적α-라선,β-절첩,β-전각화무규권곡지간발생상호전화,이급결구적유서성제고;X사선연사도보직관현시불동압력처리적란청단백품체결구증가,160 MPa처리하결정구최대,설명단백결구적유서성제고,여CD분석결과상사;ANS형광탐침광보현시란청단백적표면소수성수착처리압력적증대이제고,120 MPa처리하체도최대;자외광보현시수착처리압력적증대,란청단백최대자외흡광치하강,란청단백분자표면적구유자외흡수적방향안기산잔기피포매우분자내부,란청단백적삼유결구발생개변.
The effect of dynamic high pressure microfluidization on the microstructure of ovalbumin was studied by CD spectra,XRD spectra,ANS fluorescence probe emission spectra and UV absorption spectra.The results indicated that the changes in the microstructure were dependent on the pressure.CD spectra were used to examine the changes in the secondary structure of the ovalbumin treated by different pressures.When the pressure increased,the mutual transformation between α-helix,β-sheet,β-tum and the random coil was observed.The orderliness of the secondary structure was increased with increasing the pressure.XRD spectra analysis showed that the crystal structure content of the ovalbumin treated increased with increasing the pressure and the largest data was observed at 160 MPa,indicating that the orderliness of the secondary structure was increased.The results were similar to CD spectra analysis.The ANS fluorescence probe emission spectra analysis demonstrated that the dynamic high pressure microfluidization induced an increase in surface hydrophobicity following high pressure treatment,while the largest data was observed at 120 MPa.In addition,UV absorption spectra analysis indicated that dynamic high pressure microfluidization treatment also resulted in a decrease in the UV-absorption maximum wavelength with increasing the pressure,indicating that the aromatic amino acid was buried in the molecular interior and the three dimensional structure of ovalbumin was changed.