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测定了不同温度下面粉蛋白质酰胺Ⅲ带的一维红外光谱,二阶导数红外光谱和去卷积红外光谱。研究发现:随着测定温度的升高,面粉蛋白质中的α-螺旋结构的、β-转角结构、无规卷曲结构和β-折叠结构红外吸收强度均有所增加。进一步研究了面粉蛋白质酰胺Ⅲ带的二维红外光谱。研究发现:随着测定温度的升高,面粉中蛋白质酰胺Ⅲ带的红外吸收强度变化快慢趋势是:1312cm-1(α-螺旋结构)>1285cm-1(β-转角结构)>1260cm-1(无规卷曲结构)>1229cm-1(β-折叠结构)。
The one-dimensional infrared spectra, second-order derivative infrared spectra and deconvoluted infrared spectra of amylopectin Ⅲ bands were measured at different temperatures. It was found that the α-helical structure, β-turn structure, random coil structure and the infrared absorption intensity of β-sheet structure in flour protein increased with the increase of the measuring temperature. The two-dimensional infrared spectrum of flour protein amide Ⅲ was further studied. The results showed that with the increasing of the measuring temperature, the change trend of infrared absorption intensity of protein amide Ⅲ in flour was: 1312cm-1 (α-helix structure)> 1285cm-1 (β-turn structure)> 1260cm-1 Random coil structure)> 1229cm-1 (β-sheet structure).