Study of Soy Protein by Mid-Infrared Spectroscopy and near-Infrared Spectroscopy
Yan Jiang, and Peiyi Wu*. Study of Soy Protein by Mid-Infrared Spectroscopy and near-Infrared Spectroscopy. Prog. Chem. 2009, 21, 705-714.
大豆蛋白在各领域的应用已得到广泛的关注，因此大豆蛋白及其改性材料在结构性能方面的研究显得越来越重要。中红外光谱(mid-infrared spectroscopy，MIR)和近红外光谱(near-infrared spectroscopy，NIR)正是对蛋白质进行定性定量分析的有力手段。中红外光谱可以有效地分析大豆蛋白在溶液和薄膜中的二级结构以及大豆衍生材料内蛋白质的结构变化情况。近红外光谱则在蛋白质定量分析方面有着独特的优势。本文介绍了运用这两种光谱技术进行研究的一些工作，这些实例表明了中红外和近红外光谱在大豆蛋白研究领域的重要应用价值。
Extensive attention has been given to the application of soy protein in various field. Thus, studies on the structures and properties of soy protein and related modified materials have become more and more important. Mid-infrared spectroscopy(MIR) and near-infrared spectroscopy(NIR) are powerful analytical tools for qualitative and quantitative analysis of protein. MIR spectroscopy can be utilized to analyze the secondary structures of soy protein in solution and membrane and the changes in structure of the protein in derived materials effectively, while NIR spectroscopy owns unique advantages in the quantitative analysis of protein. In this review, some research works conducted with these two spectral techniques are introduced. All the examples show the great values in the applications of mid-infrared and near-infrared spectroscopy in the field of soy protein.