title: [FTIR analysis of cosrelation between emulsifying properties and the secondary structure of the proteins in modified egg yolk powder ].
abstract: 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 alpha-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 alpha-helix. After heat-treating, the percentage of alpha-helix was significantly decreased and the percentage of p-sheet was remarkably increased, however, the total percentage of the two structures was maintained. The stable total percentage of alpha-helix and beta-sheet would be a good explanation for the great heat stability of emulsion presented in the MEYP made at different spray-drying temperature.
authors: College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China. geshaoyang@gmail.com
authors: Shao-Yang
authors: SY
authors: Ge
authors: Mei-Yu
authors: MY
authors: Liu
authors: Jun
authors: J
authors: Zhu
authors: Fang
authors: F
authors: Wang
authors: Fa-Zheng
authors: FZ
authors: Ren
authors: Lu-Da
authors: LD
authors: Zhang
authors: Hui-Yuan
authors: HY
authors: Guo
mesh_terms: D003890:Desiccation; D004530:Egg Yolk; D004655:Emulsions; D011208:Powders; D017433:Protein Structure, Secondary; D011506:Proteins; D017550:Spectroscopy, Fourier Transform Infrared; D013696:Temperature
chemical_list: D004655:Emulsions; D011208:Powders; D011506:Proteins