Infrared and fluorescence spectroscopy for monitoring protein structure and interaction changes during cheese ripening
Infrared and fluorescence spectroscopy for monitoring protein structure and interaction changes during cheese ripening
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用于监测奶酪成熟过程中蛋白质结构和相互作用变化的红外和荧光光谱
DOI：
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发表时间：
2001
期刊：
影响因子：
--
通讯作者：
E. Dufour
中科院分区：
文献类型：
--
作者：
G. Mazerolles;M. Devaux;G. Duboz;M. Duployer;N. Riou;E. Dufour
十六个实验半硬奶酪，不同的水分（42.1至49.8%），蛋白质（20.2至25.9%）和脂肪（23.7至31.1%）的含量，制造和成熟的控制条件下。在成熟的第1、21、51和81天收集荧光（色氨酸）和中红外（酰胺I和II区域）光谱，以测试光谱学突出显示该过程中发生的分子变化的能力。首先对实验干酪的中红外和荧光光谱数据进行了主成分分析。其次，采用典型相关分析方法研究了化学域与光谱域之间的相关性。这些分析表明，每一个光谱技术提供了有关的奶酪蛋白质结构，这是用来区分每个成熟阶段的相关信息。此外，在成熟的早期阶段，成熟干酪的一些光谱特征，与初始化学组成和初始蛋白质网络结构有关。最后，进行两组光谱数据之间的典型相关分析，并允许清楚地区分每个成熟阶段和4个成熟阶段的每种奶酪。对这些结果进行了分子解释，涉及成熟过程中蛋白质、矿物质和水相互作用的修饰。这一结果表明耦合两个互补的光谱技术的兴趣。这种耦合允许描述所研究样品的整体特征，其可用于其表征。干酪/成熟/蛋白质/结构/光谱学
Sixteen experimental semi-hard cheeses, varying in moisture (42.1 to 49.8%), protein (20.2 to 25.9%) and fat (23.7 to 31.1%) content, were manufactured and ripened under controlled conditions. Fluorescence (tryptophan) and mid-infrared (Amide I and II regions) spectra were col- lected at 1, 21, 51 and 81 days of ripening in order to test the ability of spectroscopy to highlight the molecular changes that occur during this process. The mid-infrared and fluorescence spectral data from the experimental cheeses were analysed firstly by principal component analysis. Secondly, the correlations between the chemical domain and the spectral domains were studied by canonical corre- lation analysis methods. These analyses showed that each spectroscopic technique provided relevant information related to the cheese protein structure, which was used to discriminate each ripening stage. In addition, some spectral characteristics of ripened cheeses, linked to the initial chemical com- position and the initial protein network structure, were detected at the early stage of ripening. Finally, a canonical correlation analysis between the two sets of spectroscopic data was performed and al- lowed to clearly discriminate each stage of ripening and each cheese at the 4 ripening stages. A mo- lecular interpretation of these results involving the modifications of proteins, minerals and water interactions during ripening was attempted. This result demonstrated the interest of coupling two complementary spectroscopic techniques. Such coupling allowed the description of global character- istics of the investigated samples, which can be used for their characterisation. cheese / ripening / protein / structure / spectroscopy
停流正面荧光计：用于测量血红蛋白 R----T 转变动力学的原型设计。
影响因子：
2.9
作者：
Hirsch,RE;Nagel,RL
通讯作者：
Nagel,RL