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中国精品科技期刊2020
朱姝冉, 张淼, 周光宏, 徐幸莲, 李春保. 利用光谱技术分析加热温度对肌红蛋白结构的影响[J]. 食品工业科技, 2018, 39(24): 35-39. DOI: 10.13386/j.issn1002-0306.2018.24.006
引用本文: 朱姝冉, 张淼, 周光宏, 徐幸莲, 李春保. 利用光谱技术分析加热温度对肌红蛋白结构的影响[J]. 食品工业科技, 2018, 39(24): 35-39. DOI: 10.13386/j.issn1002-0306.2018.24.006
ZHU Shu-ran, ZHANG Miao, ZHOU Guang-hong, XU Xing-lian, LI Chun-bao. Effect of Heating Temperature on Myoglobin Structure with Spectroscopic Technologe[J]. Science and Technology of Food Industry, 2018, 39(24): 35-39. DOI: 10.13386/j.issn1002-0306.2018.24.006
Citation: ZHU Shu-ran, ZHANG Miao, ZHOU Guang-hong, XU Xing-lian, LI Chun-bao. Effect of Heating Temperature on Myoglobin Structure with Spectroscopic Technologe[J]. Science and Technology of Food Industry, 2018, 39(24): 35-39. DOI: 10.13386/j.issn1002-0306.2018.24.006

利用光谱技术分析加热温度对肌红蛋白结构的影响

Effect of Heating Temperature on Myoglobin Structure with Spectroscopic Technologe

  • 摘要: 以肌红蛋白纯溶液体系为研究对象,利用紫外-可见吸收光谱、荧光光谱、圆二色(CD)光谱为分析手段,研究了60~80℃的加热处理对肌红蛋白结构的影响。结果表明,80℃加热时,肌红蛋白的紫外-可见吸收光谱特征峰吸光值发生显著降低(p<0.05),荧光光谱最大发射峰的荧光强度显著增加(p<0.05),表面疏水性显著增高(p<0.05),二级结构中的α-螺旋含量显著降低(p<0.05)。而60、70℃加热处理对肌红蛋白二、三结构的影响较小。肌红蛋白对于70℃及以下的加热具有一定的耐受性,但随着加热温度由60℃升高至80℃,肌红蛋白的变性程度、血红素脱离程度、三级结构展开程度以及二级结构的无序化均呈增大趋势。表明70℃以上的加热会严重影响肌红蛋白的结构。

     

    Abstract: The myoglobin pure solution system was used as the research object,the effect of heat treatment at 60~80℃ on the structure of myoglobin were investigated by ultraviolet-visible absorption spectroscopy,fluorescence and circular dichroism(CD)spectra. The results showed that,the absorbance of the characteristic peaks of myoglobin decreased significantly(p<0.05),and the fluorescence intensity of the maximum emission peak of the fluorescence spectrum increased significantly,and the α-helix content in the secondary structure decreased significantly(p<0.05)when heated at 80℃. However,60,70℃ treatments had little effect on the secondary and tertiary structure of myoglobin. Myoglobin was resistant to heating up to 70℃. As the heating temperature raised from 60℃ to 80℃,the denaturate degree of myoglobin,the detachment degree of hemoglobin,the expansion degree of tertiary structure,and the disordering of secondary structure were all increasing,which indicated that heating temperature above 70℃ would affect the structure of myoglobin seriously.

     

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