FTIR spectroscopic characterization of soy proteins obtained through AOT reverse micelles
文献类型： 外文期刊
作者： Chen, Xiangyan 1 ; Ru, Yi 1 ; Chen, Fengliang 1 ; Wang, Xianchang 1 ; Zhao, Xiaoyan 1 ; Ao, Qiang 2 ;
作者机构： 1.Shandong Acad Agr Sci, Inst Agrofood Sci & Technol, Jinan 250100, Peoples R China
2.Tsinghua Univ, Inst Neurol Disorders, Beijing 100049, Peoples R China
关键词： fourier transform infrared (FTIR);spectroscopy;soy proteins;reverse micelles;conformation
期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：9.147； 五年影响因子：9.169 ）
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收录情况： SCI
摘要： Fourier transform infrared (FTIR) method was used to study the conformations of soy protein obtained through aqueous solution and bis(2-ethylhexyl) sodium sulfosuccinate (AOT) reverse micelle extraction. The results showed that there were changes in signal intensity and/or position of IR bands at 4000 -400 cm~(-1) when the soy proteins were separated by two extraction methods. The FTIR spectral changes were subsequently assessed using the second derivative spectroscopy in the amide I region (1700-1600 cm~(-1)). The contents of α-helix, β-sheet, turn and irregular conformations for soy proteins using aqueous solution extraction were 11.6%, 32.8%, 44.3% and 11.3%, respectively; while using AOT reverse micelle extraction 13.1%, 41.6%, 32.5% and 12.9%, respectively. The amount change of these structures might affect functional properties of soy proteins.
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