title: Using a non-invasive technique in nutrition: synchrotron radiation infrared microspectroscopy spectroscopic characterization of oil seeds treated with different processing conditions on molecular spectral factors influencing nutrient delivery.
abstract: Non-invasive techniques are a key to study nutrition and structure interaction. Fourier transform infrared microspectroscopy coupled with a synchrotron radiation source (SR-IMS) is a rapid, non-invasive, and non-destructive bioanalytical technique. To understand internal structure changes in relation to nutrient availability in oil seed processing is vital to find optimal processing conditions. The objective of this study was to use a synchrotron-based bioanalytical technique SR-IMS as a non-invasive and non-destructive tool to study the effects of heat-processing methods and oil seed canola type on modeled protein structure based on spectral data within intact tissue that were randomly selected and quantify the relationship between the modeled protein structure and protein nutrient supply to ruminants. The results showed that the moisture heat-related processing significantly changed (p<0.05) modeled protein structures compared to the raw canola (control) and those processing by dry heating. The moisture heating increased (p<0.05) spectral intensities of amide I, amide II, α-helices, and β-sheets but decreased (p<0.05) the ratio of modeled α-helices to β-sheet spectral intensity. There was no difference (p>0.05) in the protein spectral profile between the raw and dry-heated canola tissue and between yellow- and brown-type canola tissue. The results indicated that different heat processing methods have different impacts on the protein inherent structure. The protein intrinsic structure in canola seed tissue was more sensitive and more response to the moisture heating in comparison to the dry heating. These changes are expected to be related to the nutritive value. However, the current study is based on limited samples, and more large-scale studies are needed to confirm our findings.
authors.affiliation: College of Animal Science and Animal Veterinary, Tianjin Agricultural University , Tianjin 300384, People's Republic of China.
authors.forename: Xuewei
authors.initials: X
authors.lastname: Zhang
authors.forename: Peiqiang
authors.initials: P
authors.lastname: Yu
mesh_terms: D000821:Animal Feed / Q000032:analysis / Q000528:radiation effects; D000818:Animals; D029688:Brassica napus / Q000737:chemistry* / Q000528:radiation effects; D029741:Brassica rapa / Q000737:chemistry* / Q000528:radiation effects; D004044:Dietary Proteins / Q000737:chemistry* / Q000528:radiation effects; D005511:Food Handling; D006358:Hot Temperature / Q000009:adverse effects; D006801:Humans; D008832:Microchemistry / Q000379:methods; D057054:Molecular Imaging / Q000379:methods; D009753:Nutritive Value; D055550:Protein Stability / Q000528:radiation effects; D017433:Protein Structure, Secondary / Q000528:radiation effects; D012418:Ruminants; D055314:Seed Storage Proteins / Q000737:chemistry* / Q000528:radiation effects; D012639:Seeds / Q000737:chemistry* / Q000528:radiation effects; D017550:Spectroscopy, Fourier Transform Infrared; D017356:Synchrotrons
chemical_list: D004044:Dietary Proteins; D055314:Seed Storage Proteins
keywords: heat-induced processing; nutrient availability; protein structure; spectral modeling; synchrotron application; yellow- and brown-type canola