Spectroscopy and Spectral Analysis, Volume. 31, Issue 8, 2090(2011)
FTIR Analysis of Cosrelation between Emulsifying Properties and the Secondary Structure of the Proteins in Modified Egg Yolk Powder
Spray drying is an important processing of producing modificatied yolk powder (MEYP). To investigate the correlation between the secondary structure and emulsifying property of MEYP made at different spray-drying-temperatures, Fourier transform infrared spectroscopy (FTIR) was applied in the present study. The result indicated that emulsifiability and the percentage of α-helix were both significantly increased firstly and then remarkably decreased with rising of spray-drying-temperature, and the emulsifying property of MEYP was relative to the percentage of α-helix. After heat-treating, the percentage of α-helix was significantly decreased and the percentage of β-sheet was remarkably increased, however, the total percentage of the two structures was maintained. The stable total percentage of α-helix and β-sheet would be a good explanation for the great heat stability of emulsion presented in the MEYP made at different spray-drying temperature.
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GE Shao-yang, LIU Mei-yu, ZHU Jun, WANG Fang, REN Fa-zheng, ZHANG Lu-da, GUO Hui-yuan. FTIR Analysis of Cosrelation between Emulsifying Properties and the Secondary Structure of the Proteins in Modified Egg Yolk Powder[J]. Spectroscopy and Spectral Analysis, 2011, 31(8): 2090
Received: Oct. 27, 2010
Accepted: --
Published Online: Aug. 29, 2011
The Author Email: Shao-yang GE (geshaoyang@gmail.com)