Volume 6, Issue 4, August Issue - 2018, Pages:677-683
|Authors: Kamal Alhammad, Nazlin Howell|
|Abstract: FT-Raman spectroscopy revealed comparative intensity changes of many bands and wave number shifts, when comparing bovine serum albumin (BSA) separately, BSA mixed with 500 ppm cinnamaldehyde and BSA mixed with 500 ppm cinnamon. It is clear that there are small shifts in wave numbers. The intensity of tryptophan band at 760 ± 2 cm-1 was 0.42 ± 0.02; there was no significant difference between the value for BSA alone and BSA + cinnamon sample (0.433 ± 0.081). In contrast, in sample BSA + cinnamaldehyde the tryptophan band intensity (0.296 ± 0.066) significantly decreased (p<0.05). The decrease was ascribed to Trp vibrational modes and C-H bending due to the enhancement of hydrophobic residues open to the outer surface of proteins. This result can be used to monitor denaturation in protein aliphatic and aromatic side chains. The decrease in the tyrosine ratio 855/830 cm-1 of the BSA mixture with cinnamon and cinnamaldehyde separately, compared to BSA alone, was attributed to strong hydrogen bonding interactions in the mixture involving tyrosine residues.|
Badii F, Howell NK (2002) Effect of antioxidants, citrate and cryoprotectants on protein denaturation and texture of frozen cod (Gadusmorhua). Journal of Agricultural and Food Chemistry 50: 2053-2061
Careche M, Herrero M, Rodriguez-casado C, Del Mazo L, Cannona P (1999) Structural changes of hake (Merluccius L.) fillets: Effect of freezing and frozen storage. Journal of Agricultural and Food Chemistry 47: 952-959.
Damodaran S (1996) Amino acids, peptides, and proteins. In: Food Chemistry, Marcel Dekker, New York, Pp 417-424.
Fogetty C, Witfield B, Svoronos D, Ford L (1989) Effect of heat on the fatty acids and aldehydes of veal meat phospholipids. International Journal of Food Science & Technology 24: 529-534.
Gary I, Monahan J (1992) Measurement of lipid oxidation in meat and meat products. Trends in Food Science and Technology 3: 315-319.
Howell NK, Li-Chan EC (1996) Elucidation of interactions of lysozyme with whey proteins by Raman spectroscopy. International Journal of Food Science & Technology 3l: 439-451.
Howell NK, Arteaga G, Nakai S, Li-Chan EC (1999) Raman spectra analysis in the C-H stretching region of proteins and amino acids for investigation of hydrophobic interaction. Journal of Agricultural and Food Chemistry 47: 924-933.
Howell NK, Herman H, Li-Chan ECY (2001) Elucidation of Protein-Lipid Interactions in a Lysozyme-Corn Oil System by Fourier Transform Raman Spectroscopy. Journal of Agricultural and Food Chemistry 49:1529-1533.
Li-Chan EC, Nakai S, Hirotsuka M (1994) Raman spectroscopy as a probe of protein structure in food systems. In: Yada K, Jackman R, Smith J (Eds.), Protein structure-function relationships in food, Blackie Academic and Professional, London, Pp 185-197.
Nakai S, Li-Chan E, Hirotsuka M (1994) Raman spectroscopy as a probe of protein structure in food systems. In Yada RY, Jackman RL, Smith JL (Eds.), Protein structure—function relationships in Food. Blackie Academic and Professional, London, Pp. 163–197.
Ngarize S, Adams A, Howell NK (2004) Studies on egg albumen and whey protein interactions by FT-Raman spectroscopy and rheology. Food Hydrocolloids 18: 49-59.
Ozeki M, Miyagawa-Hayashino A, Akatsuka S, Shirase T, Lee W, Uchida K, Toyokuni S (2005) Susceptibility of actin to modification by 4-hydroxy-2- nonenal. Journal of Chromatography B Analytical Technologies in the Biomedical and Life Sciences 827: 119-126.
Ozdal T, Capanoglu E, Altay F (2013) A review on protein–phenolic interactions and associated changes. Food Research International 51:954–970.
Paliyath G, Bakovic M, Shetty K (2011) Functional Foods, Nutraceuticals, and Degenerative Disease Prevention. Wiley-Blackwell, Oxford, UK.
Refsgaard H, Tasi L, Stadtman E (2000) Modifications of proteins by polyunsaturated fatty acid peroxidation products. Biochemistry 97: 611-614.