热处理对羊骨胶原蛋白结构的影响
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摘要
为明确热处理对胶原蛋白三螺旋结构域的影响,采用红外光谱分析了胶原蛋白在脱水和水溶液两种加热环境下的结构变化规律。结果表明,脱水和水溶液两种加热环境下,胶原蛋白二级结构含量变化规律相同,溶液状态下胶原蛋白对温度更加敏感;随温度的升高,其主要吸收峰发生迁移,三螺旋结构解旋,α-螺旋含量降低,无规则卷曲含量增加,分子结构逐渐舒展,无序性增大。二维红外相关光谱结果表明,脱水和水溶液两种加热环境下,胶原蛋白基团对温度的响应顺序不同,脱水加热时,脯氨酸CH3基团摇摆振动先作出响应,而水溶液加热时,N-H弯曲振动先作出响应。
The aim is to study the response of collagen to temperature in the dehydration and aqueous by FTIR.The results of peak fitting of infrared spectrum showed the rules of structure changes of collagen are almost similar during the dehydration and aqueous heating, however, collagen was more sensitive to temperature in water aqueous. With the increase of temperature, the shift of the main absorption bands and the unwinding of triple helix occurred. The content of α-helix gradually reduce, and the content of random coil increased, showing the molecular structure gradually stretch and disorder. Two-dimensional infrared scorrelation spectroscopy indicated the response order of collagen molecules to temperature was different during the dehydration and aqueous heating.
The aim is to study the response of collagen to temperature in the dehydration and aqueous by FTIR.The results of peak fitting of infrared spectrum showed the rules of structure changes of collagen are almost similar during the dehydration and aqueous heating, however, collagen was more sensitive to temperature in water aqueous. With the increase of temperature, the shift of the main absorption bands and the unwinding of triple helix occurred. The content of α-helix gradually reduce, and the content of random coil increased, showing the molecular structure gradually stretch and disorder. Two-dimensional infrared scorrelation spectroscopy indicated the response order of collagen molecules to temperature was different during the dehydration and aqueous heating.
引文
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[12]SHUDONG H, JOHN S, ELFALLEH W, et al.Reverse micellar extraction of lectin from black turtle bean(Phaseolus vulgaris):Optimisation of extraction conditions by response surface methodology[J]. Food Chemistry, 2015, 166:93-100.
[13]WANG W H, ZHANG Y, YE R, et al. Physical crosslinkings of edible collagen casing[J]. International Journal of Biological Macromolecules, 2015, 81:920-925.
[14]钟朝辉,李春美,顾海峰,等.温度对鱼鳞胶原蛋白二级结构的影响[J].光谱学与光谱分析, 2007,27(10):1970-1976.
[15]陈以会,田荟琳,李季衡,等.二维红外相关光谱法研究温度对交联胶原结构的影响[J].光谱学与光谱分析, 2012, 32(6):1500-1506.
[16]NODA I. Advances in two-dimensional correlation spectroscopy[J]. Vibrational Spectroscopy, 2004, 36(2):143-165.
[17]PAYNE K J, VEIS A. Fourier transform ir spectroscopy of collagen and gelatin solutions:Deconvolution of the amide I band for conformational studies[J]. Biopolymers, 1988, 27(11):1749-1760.
[2]LI Z R, WANG B, CHI C F, et al. Isolation and characterization of acid soluble collagens and pepsin soluble collagens from the skin and bone of Spanish mackerel(Scomberomorous niphonius)[J]. Food Hydrocolloids, 2013, 31(1):103-113.
[3]SHOULDERS M D, RAINES R T. Collagen structure and stability[J]. Annual Review of Biochemistry,2009, 78:929-958.
[4]李国英,刘文涛.胶原化学[M].北京:中国轻工业出版社, 2013.
[5]LIU W T, TIAN Z H, LI C H, et al. Thermal denaturation of fish collagen in solution:A calorimetric and kinetic analysis[J]. Thermochimica Acta,2014, 581:32-40.
[6]BOZEC L, ODLYHA M. Thermal denaturation studies of collagen by microthermal analysis and atomic force microscopy[J]. Biophysical Journal, 2011, 101(1):228-236.
[7]TIAN Z H, WU K, LIU W T, et al. Two-dimensional infrared spectroscopic study on the thermally induced structural changes of glutaraldehydecrosslinked collagen[J]. Spectrochimica Acta Part AMolecular and Biomolecular Spectroscopy, 2015,140:356-363.
[8]肖和兰,孙素琴,周群,等.温度对胶原蛋白结构影响的二维红外相关光谱的研究[J].原子与分子物理学报, 2003, 20(2):211-218.
[9]PIELESZ A. Temperature-dependent FTIR spectra of collagen and protective effect of partially hydrolysed fucoidan[J]. Spectrochimica Acta Part A:Molecular and Biomolecular Spectroscopy, 2014, 118:287-293.
[10]倪娜.羊血浆蛋白-肌原纤维蛋白复合凝胶形成的作用力分析[D].北京:中国农业科学院, 2014.
[11]BARTH A, ZSCHERP C. What vibrations tell about proteins[J]. Quarterly Reviews of Biophysics, 2002,35(4):369-430.
[12]SHUDONG H, JOHN S, ELFALLEH W, et al.Reverse micellar extraction of lectin from black turtle bean(Phaseolus vulgaris):Optimisation of extraction conditions by response surface methodology[J]. Food Chemistry, 2015, 166:93-100.
[13]WANG W H, ZHANG Y, YE R, et al. Physical crosslinkings of edible collagen casing[J]. International Journal of Biological Macromolecules, 2015, 81:920-925.
[14]钟朝辉,李春美,顾海峰,等.温度对鱼鳞胶原蛋白二级结构的影响[J].光谱学与光谱分析, 2007,27(10):1970-1976.
[15]陈以会,田荟琳,李季衡,等.二维红外相关光谱法研究温度对交联胶原结构的影响[J].光谱学与光谱分析, 2012, 32(6):1500-1506.
[16]NODA I. Advances in two-dimensional correlation spectroscopy[J]. Vibrational Spectroscopy, 2004, 36(2):143-165.
[17]PAYNE K J, VEIS A. Fourier transform ir spectroscopy of collagen and gelatin solutions:Deconvolution of the amide I band for conformational studies[J]. Biopolymers, 1988, 27(11):1749-1760.
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