|Table of Contents|

Determination of Interaction of Urea and Soybean Protein Isolate by Fourier Transform Infrared Spectroscopy(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2008年01期
Page:
134-136，144
Research Field:
Publishing date:

Info

Title:
Determination of Interaction of Urea and Soybean Protein Isolate by Fourier Transform Infrared Spectroscopy
Author(s):
ZHANG Zhong-hui; and HUA Yu-fei
State Key Laboratory of Food Science and Technology，School of Food Science and Technology，Jiangnan University，Wuxi 214122，Jiangsu，China
Keywords:
 Soy protein isolate; Urea; Fourier transform infrared spectroscopy
PACS:
-
DOI:
10.11861/j.issn.1000-9841.2008.01.0134
Abstract:
Soy protein is attractive because they are environmentally friendly，biodegradable and renewable.Thus，more and more attention has been given to the development of soy protein’s application in non-food industry. Urea is a common chemical denaturant，which is used widely to denature protein.To study the effect of urea modification on soy protein，FTIR spectroscopy was applied to investigate the interaction of urea and soybean protein isolates（SPI).Amide band Ⅲ of SPI was analyzed to obtain the change in secondary structure of SPI when different concentrations of urea were added.At 0.1 mol L-1concentration of urea，the content of β-sheet decreased and the content of random coil increased.With the increasing of urea concentration，the β-sheet increased and the random coil decreased.The contents of α-helix and β-turn increased at first and then decreased with the increment of urea concentration.These results indicated that lower concentration of urea has obvious effects on the secondary structure of soy protein isolates.

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Last Update: 2014-10-09