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Effect of Secondary Structure determined by FTIR Spectra on Surface Hydrophobicity of Soybean Protein Isolate

2011; Elsevier BV; Volume: 15; Linguagem: Inglês

10.1016/j.proeng.2011.08.900

1877-7058

Chen Wang, Lianzhou Jiang, Dongxu Wei, Li Yang, Xiaonan Sui, Zhongjiang Wang, Dan Li,

Food Chemistry and Fat Analysis

The Fourier transform infrared spectroscopy (FTIR) was employed to study the relationship between secondary structure and surface hydrophobicity in different sorts of soy protein isolate. The results show that the surface hydrophobicity increases with the decrease of α-helix content, and decreases with the increase of β-sheet and random coil content. There is no significant relationship between β-turn and the surface hydrophobicity.