Effect of pulsed electric field on structural properties of protein in solid state
Effect of pulsed electric field on structural properties of protein in solid state
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脉冲电场对固态蛋白质结构特性的影响
DOI：
10.1016/j.lwt.2016.07.068
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发表时间：
2016-12-01
影响因子：
6
通讯作者：
Jiang, Wei
中科院分区：
文献类型：
--
作者：
Qian, Jian-Ya;Ma, Li-Jiao;Jiang, Wei
在数据库中，将脉冲电场(PEF)应用于固体食品的研究很少。对蛋清蛋白(EWP)进行脉冲电场处理，以阐明固体食品中酶类和蛋白质组分分子结构变化的机理。采用游离和总巯基测定、紫外光谱(UV)、红外光谱(IR)和十二烷基硫酸钠-聚丙烯酰胺凝胶电泳法(SDS-PAGE)比较PEF处理前后EWP的变化。结果表明，施加脉冲电场后，游离巯基含量增加，总巯基含量减少。脉冲电场对EWP的SDS-PAGE图谱没有明显的改变，最大吸收波长没有移动，但在紫外光谱中观察到了较强的强度。采用高斯多组分峰模型对EWP的红外光谱进行了分子二级结构分析。脉冲电场电压(P<；0.01)和样品停留时间(P<；0.05)均显著降低了EWP中α-螺旋的相对含量而增加了β-折叠的相对含量，并对EWP及其组份的酰胺I区的β-转角和无规螺旋的含量产生了影响。研究结果对PEF在固体食品上的潜在应用具有参考价值。(C)2016爱思唯尔有限公司。保留所有权利。
There are few studies applying pulsed electric field (PEF) on solid foods in databases. Egg white protein (EWP) was subjected to PEF for elucidating mechanism of changes in molecular structure of enzymes and protein components for solid foods. Determination of free and total sulfhydryl groups, ultraviolet (UV) spectroscopy, infrared (IR) spectroscopy, and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) were used to compare EWP before and after PEF treatment. The results showed that the amount of free sulfhydryl increased while that of total sulfhydryl decreased after PEF exertion. PEF did not change the SDS-PAGE patterns visibly and no shift in maximum absorption wavelength but intensity could be observed in UV spectra of EWP. IR spectra of EWP were subjected to Gaussian multi-component peak modeling for molecular secondary structure analyses. Either the voltage of the PEF (P < 0.01) or the residence time of the sample (P < 0.05) significantly decreased the relative portion of a-helices while increased that of beta-sheets in EWP, and impact could also be seen in respect of contents of beta-turns and random coils in amide I region of EWP and its fractions. The results are of reference values to potential applications of PEF on solid foods. (C) 2016 Elsevier Ltd. All rights reserved.