Raman Spectroscopy investigate structural change of rice bran protein induced by three oxidants

IF 2.1 4区农林科学

Cyta-Journal of Food Pub Date : 2022-08-22 DOI:10.1080/19476337.2022.2107705

Linyi Zhou, M. Zhang, Jieyi Cheng, Zhongjiang Wang, Zengwang Guo, Bailiang Li

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引用次数: 2

Abstract

ABSTRACT The effects of lipid peroxidation on rice bran protein (RBP) structure was examined through Raman Spectroscopy. 2,2’-azobis (2-amidinopropane) dihydrochloride (AAPH), acrolein, and malondialdehyde (MDA) are chosen for lipid peroxidation. Incubation of RBP with the increasing concentration of three oxidants resulted in a gradual generation of protein carbonyl derivatives. It can be deduced from the Raman spectra that a low concentration of AAPH and acrolein both decreased the percentage of α-helix and β-sheet, which increased with MDA concentration. The Raman intensities of tryptophan residues of oxidized RBP by AAPH and acrolein, both initially increased and then decreased with oxidation concentration. After MDA treatment, the Raman intensities corresponding to Trp residues and Tyr doublet ratio of RBP were increased and then decreased, and decreased and then increased with oxidation concentration, respectively. The structural change induced by RBP oxidation with the Raman Spectroscopy can aid in refining the function of RBP characteristics and control the adjustment of the storage condition.

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拉曼光谱研究三种氧化剂对米糠蛋白结构的影响

摘要用拉曼光谱法研究了脂质过氧化对米糠蛋白（RBP）结构的影响。选择2,2'-偶氮双（2-氨基丙烷）二盐酸盐（AAPH）、丙烯醛和丙二醛（MDA）进行脂质过氧化。随着三种氧化剂浓度的增加，RBP的孵育导致蛋白质羰基衍生物的逐渐产生。从拉曼光谱可以推断，低浓度的AAPH和丙烯醛都降低了α-螺旋和β-折叠的百分比，而α-螺旋的百分比和β-片状的百分比随着MDA浓度的增加而增加。AAPH和丙烯醛氧化RBP的色氨酸残基的拉曼强度随氧化浓度的增加先增加后降低。MDA处理后，与Trp残基相对应的拉曼强度和RBP的Tyr二重比分别随着氧化浓度的增加而增加然后降低，然后降低然后增加。用拉曼光谱法研究RBP氧化引起的结构变化有助于细化RBP特性的功能，并控制储存条件的调节。

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来源期刊

Cyta-Journal of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

4.40

自引率

0.00%

发文量

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.