FT-IR spectroscopic characterization of soybean protein isolates after thermo-mechanical treatments
ZHAO Xue-wei
JIA Tao
ZHANG Xue-lin
WANG Zhang-cun
ZHANG Yin-liang
JIANG Chun-peng
Abstract：Soybean protein isolate(SPI)with a moisture content of 60% was thermo-mechanically treated torque rheometer at 30 ℃and 90 ℃for 2 min,1 5 min and 30 min respectively,and characterized by Fou-rier transform infrared (FT-IR)spectroscopy.The results showed that after thermo-mechanical treatments, the symmetrical and asymmetrical stretching of C-H bonds in -CH2 resides became weak and even dis-appeared the stretching vibration and asymmetrical stretching of C-H bonds drifted to higher position.The α-helix andβ-turn decreased accompanying withβ-sheet and random coil increased.For that lower moisture content SPI system,the mechanical effect during thermo-mechanical processing may be the major contribu-tor to the transformation of secondary protein structure.
Keywords：soybean protein isolate (SPI)thermo-mechanical treatmentFT-IR spectroscopysecondary protein structure
Publication Date：2014-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：5( 12-16 )