[1] 毕文雅, 张来林, 石天玉.偏高水分优质稻在储藏期间蛋白质二级结构与质构特性变化关系研究[J].中国粮油学报, 2020, 35(12):56-61.
BI W Y, ZHANG L L, SHI T Y.The relationship between secondary structure of protein and texture characteristics of high quality paddy with slightly high moisture during storage[J].Journal of the Chinese Cereals and Oils Association, 2020, 35(12):56-61.
[2] 梁恽红, 卢涵, 张香美.蛋白二、三级结构对鱼糜凝胶质构和持水力的影响及其测定方法研究进展[J].东北农业大学学报, 2021, 52(10):87-96.
LIANG Y H, LU H, ZHANG X M.Research progress on the effects of protein secondary and tertiary structures on texture and water-holding capacity of surimi gel and protein structure determination methods[J].Journal of Northeast Agricultural University, 2021, 52(10):87-96.
[3] PELTON J T, MCLEAN L R.Spectroscopic methods for analysis of protein secondary structure[J].Analytical Biochemistry, 2000, 277(2):167-176.
[4] 张秋会, 黄现青, 李苗云, 等.傅里叶红外光谱法研究肌肉蛋白质的二级结构[J].食品与发酵工业, 2015, 41(10):247-251.
ZHANG Q H, HUANG X Q, LI M Y, et al.Study on secondary structure of meat protein by FTIR[J].Food and Fermentation Industries, 2015, 41(10):247-251.
[5] 胡瑞省, 张宝华, 周冉, 等.红外光谱法分析酵母蛋白质的二级结构[J].理化检验-化学分册, 2015, 51(3):277-280.
HU R S, ZHANG B H, ZHOU R, et al.Study on secondary structure of yeast protein by infrared spectroscopy[J].Physical Testing and Chemical Analysis [Part B (Chemical Analysis)], 2015, 51(3):277-280.
[6] 陈乃鹏. 傅里叶变换红外光谱对酒的鉴定综述[J].当代化工研究, 2019(6):22-24.
CHEN N P.Review on identification of wine by Fourier transform infrared spectroscopy[J].Modern Chemical Research, 2019(6):22-24.
[7] 高红艳, 许强, 杨志怀.FT-IR在研究蛋白质二级结构中的应用[J].宝鸡文理学院学报(自然科学版), 2009, 29(3):47-53.
GAO H Y, XU Q, YANG Z H.Research on protein secondary structure by Fourier transformation infrared spectroscopy[J].Journal of Baoji University of Arts and Sciences (Natural Science Edition), 2009, 29(3):47-53.
[8] 文吉昌, 王加凤.红外光谱在分析制样技术中的应用研究[J].安徽农业科学, 2014, 42(29):10 063-10 065.
WEN J C, WANG J F.Research of application in sample preparation technology for infrared spectrum[J].Journal of Anhui Agricultural Sciences, 2014, 42(29):10 063-10 065.
[9] 刘爱成, 李墨翰, 张正翰, 等.牛乳、驴乳乳清蛋白二级结构及其功能对比研究[J].乳业科学与技术, 2021, 44(3):6-11.
LIU A C, LI M H, ZHANG Z H, et al.Comparative study on secondary structure and function of whey protein from milk and donkey milk[J].Journal of Dairy Science and Technology, 2021, 44(3):6-11.
[10] 杜谷, 王坤阳, 冉敬, 等.红外光谱/扫描电镜等现代大型仪器岩石矿物鉴定技术及其应用[J].岩矿测试, 2014, 33(5):625-633.
DU G, WANG K Y, RAN J, et al.Application of IR/SEM and other modern instruments for mineral identification[J].Rock and Mineral Analysis, 2014, 33(5):625-633.
[11] 周鹏. 电喷雾萃取电离质谱技术在毒物快速筛查中的应用研究[D].抚州:东华理工大学, 2017.
ZHOU P.Application of electrospray extraction ionization mass spectrometry in rapid screening of poisons[D].Fuzhou:East China Institute of Technology, 2017.
[12] 严福林, 魏怡冰, 黄明喆, 等.基于傅里叶变换红外光谱的黔产薯蓣属植物鉴别探究[J].种子, 2019, 38(12):25-29.
YAN F L, WEI Y B, HUANG M Z, et al.Identification of Dioscorea from Guizhou province based on Fourier transform infrared spectroscopy[J].Seed, 2019, 38(12):25-29.
[13] CIEŚLA K, SALMIERI S, LACROIX M, et al.Gamma irradiation influence on physical properties of milk proteins[J].Radiation Physics and Chemistry, 2004, 71(1-2):95-99.
[14] 康怀彬, 邹良亮, 张慧芸, 等.高温处理对牛肉蛋白质化学作用力及肌原纤维蛋白结构的影响[J].食品科学, 2018, 39(23):80-86.
KANG H B, ZOU L L, ZHANG H Y, et al.Effect of high temperature treatment on chemical forces of beef proteins and structure of myofibrillar protein[J].Food Science, 2018, 39(23):80-86.
[15] SUN W Z, ZHOU F B, SUN D W, et al.Effect of oxidation on the emulsifying properties of myofibrillar proteins[J].Food and Bioprocess Technology, 2013, 6(7):1 703-1 712.
[16] 苏靖, 石晶红, 王金帅, 等.基于红外光谱分析河套春小麦储藏期蛋白质二级结构变化[J].粮食与油脂, 2021, 34(11):24-27;35.
SU J, SHI J H, WANG J S, et al.Changes in secondary structure of Hetao spring wheat protein under storage analyzed by Fourier transform infrared spectroscopy[J].Cereals & Oils, 2021, 34(11):24-27;35.
[17] 刘瑞莉, 陆啟玉, 王法林, 等.磷酸盐对面筋蛋白特性的影响[J].中国食品学报, 2021, 21(2):171-178.
LIU R L, LU Q Y, WANG F L, et al.Effect of phosphate on the properties of gluten[J].Journal of Chinese Institute of Food Science and Technology, 2021, 21(2):171-178.
[18] ZHENG J Y, SUN D, LIU D Y, et al.Low-field NMR and FTIR determination relationship between water migration and protein conformation of the preparation of minced meat[J].International Journal of Food Science & Technology, 2022, 57(1):235-241.
[19] JEHLIČKA J, EDWARDS H G M, OREN A.Analysis of brown, violet and blue pigments of microorganisms by Raman spectroscopy[J].TrAC Trends in Analytical Chemistry, 2022, 146:116501.
[20] 胡成龙, 陈韶云, 陈建, 等.拉曼光谱技术在聚合物研究中的应用进展[J].高分子通报, 2014(3):30-45.
HU C L, CHEN S Y, CHEN J, et al.Application progress of Raman spectroscopy in polymer study[J].Polymer Bulletin, 2014(3):30-45.
[21] 张萍, 郑大威, 刘晶, 等.基于表面增强拉曼光谱技术的豆芽6-BA残留快速检测方法[J].光谱学与光谱分析, 2012, 32(5):1 266-1 269.
ZHANG P, ZHENG D W, LIU J, et al.Rapid detection of 6-benzylaminopurine residues in sprout beans by surface-enhanced Raman spectroscopy[J].Spectroscopy and Spectral Analysis, 2012, 32(5):1 266-1 269.
[22] 江连洲, 胡继莹, 张潇元, 等.不同品种大豆分离蛋白体外消化产物的结构特性[J].中国食品学报, 2019, 19(9):21-36.
JIANG L Z, HU J Y, ZHANG X Y, et al.Structural characteristics of in vitro digested products of different soybean protein isolates[J].Journal of Chinese Institute of Food Science and Technology, 2019, 19(9):21-36.
[23] 李杨, 孙禹凡, 赵城彬, 等.体外模拟消化过程中大豆分离蛋白拉曼光谱和荧光光谱分析[J].中国食品学报, 2019, 19(2):266-272.
LI Y, SUN Y F, ZHAO C B, et al.Analysis of Raman spectroscopy and fluorescence spectroscopy for soy protein isolate during vitro simulated digestion process[J].Journal of Chinese Institute of Food Science and Technology, 2019, 19(2):266-272.
[24] 宣芳, 许子旋, 胡耀娟.表面增强拉曼光谱在食品添加剂检测方面的应用进展[J].南京晓庄学院学报, 2020, 36(6):6-12.
XUAN F, XU Z X, HU Y J.Application progress of surface enhanced Raman spectroscopy in the detection of food additives[J].Journal of Nanjing Xiaozhuang University, 2020, 36(6):6-12.
[25] 杨坤宇, 郭晗, 姚晓飞.拉曼光谱技术对常见毒品的检测研究[J].山东化工, 2021, 50(18):107-108.
YANG K Y, GUO H, YAO X F.Study on detection of common drugs by Raman spectroscopy[J].Shandong Chemical Industry, 2021, 50(18):107-108.
[26] KINALWA M N, BLANCH E W, DOIG A J.Accurate determination of protein secondary structure content from Raman and Raman optical activity spectra[J].Analytical Chemistry, 2010, 82(15):6 347-6 349.
[27] 李杨, 和铭钰, 吴长玲, 等.空化微射流对生物酶法豆渣蛋白结构影响的拉曼光谱分析[J].食品科学, 2020, 41(1):105-111.
LI Y, HE M Y, WU C L, et al.Raman spectroscopy analysis of the effect of cavitation microjet on the structure of soybean dreg protein from aqueous enzymatic extraction of soybean oil[J].Food Science, 2020, 41(1):105-111.
[28] 朱华东, 罗勤, 周理, 等.激光拉曼光谱及其在天然气分析中的应用展望[J].天然气工业, 2013, 33(11):110-114.
ZHU H D, LUO Q, ZHOU L, et al.Application prospect of natural gas component analysis using laser Raman spectroscopy[J].Natural Gas Industry, 2013, 33(11):110-114.
[29] KEIDERLING T A.Structure of condensed phase peptides:Insights from vibrational circular dichroism and Raman optical activity techniques[J].Chemical Reviews, 2020, 120(7):3 381-3 419.
[30] ROACH C A, SIMPSON J V, JIJI R D.Evolution of quantitative methods in protein secondary structure determination via deep-ultraviolet resonance Raman spectroscopy[J].The Analyst, 2012, 137(3):555-562.
[31] YANG K, ZHOU Y H, GUO J J, et al.Low frequency magnetic field plus high pH promote the quality of pork myofibrillar protein gel:A novel study combined with low field NMR and Raman spectroscopy[J].Food Chemistry, 2020, 326:126896.
[32] 江连洲, 冉安琪, 贾子璇, 等.不同贮藏期大豆蛋白对千页豆腐品质的影响[J].农业工程学报, 2019, 35(20):311-318.
JIANG L Z, RAN A Q, JIA Z X, et al.Effect of soy protein on the quality of Qianye tofu in different storage periods[J].Transactions of the Chinese Society of Agricultural Engineering, 2019, 35(20):311-318.
[33] 蔡路昀, 许晴, 曹爱玲.不同超声辅助解冻方式对海鲈鱼肌原纤维蛋白的影响[J].食品与发酵工业, 2020, 46(20):1-8.
CAI L Y, XU Q, CAO A L.Effects of different ultrasound-assisted thawing methods on the myofibrillar protein of the sea bass(Perca fluviatilis)[J].Food and Fermentation Industries, 2020, 46(20):1-8.
[34] TÉLLEZ SOTO C A, MEDEIROS-NETO L P, DOS SANTOS L, et al.Infrared and confocal Raman spectroscopy to differentiate changes in the protein secondary structure in normal and abnormal thyroid tissues[J].Journal of Raman Spectroscopy, 2018, 49(7):1 165-1 173.
[35] 何悦珊, 马长明, 师瑞, 等.不同部位牛肉肌原纤维蛋白乳化特性研究[J].食品与发酵工业, 2022, 48(24):91-96.
HE Y S, MA C M, SHI R, et al.Study on emulsification characteristics of beef myofibrillar protein in different parts[J].Food and Fermentation Industries, 2022, 48(24):91-96.