Food and Fermentation Industries >

2024 , Vol. 50 >Issue 15: 241 - 247

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036959

Effects of different drying methods on amino acid content and protein structure of Phyllostachys pubescens shoot powder

  • LI Yanyan ,
  • YANG Jinlai ,
  • WU Yan ,
  • LI Bin ,
  • ZHANG Fusheng ,
  • WU Liangru ,
  • ZHENG Jiong
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Key Laboratory of High Efficient Processing of Bamboo of Zhejiang Province, China National Bamboo Research Center, Hangzhou 310012, China)
    3(Chongqing Academy of Forestry, Chongqing 400036, China)

Received date: 2023-08-02

  Revised date: 2023-08-14

  Online published: 2024-08-21

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Abstract

To explore the effects of different drying methods on the amino acid content and protein structure of bamboo shoot powder, Phyllostachys pubescens shoot powder (PPSP) were treated by spray drying (SD), hot air drying (HAD), microwave drying (MD), and low-temperature vacuum drying (LVD), the amino acid content was analyzed and the changes of protein secondary structure were compared based on Raman spectrum amide Ⅰ band.Results showed that the content of total amino acid of PPSP obtained by LVD was the highest (29.19 g/100 g), followed by SD, and the sample prepared by HAD was the lowest.The content of essential amino acids in PPSP dried using LVD was the highest (10.43 g/100 g), accounting for 35.73% of the total amino acid content.The content of flavorful amino acids in PPSP prepared by LVD and SD was 17.58 g/100 g and 15.81 g/100 g respectively, which was significantly higher than that in HAD and MD groups.The amino acid composition of LVD samples was closest to the standard model.Two principal components were extracted by principal component analysis, and the cumulative variance contribution rate was 89.45%.The comprehensive score was LVD>SD>MD>HAD.The 4 drying methods were divided into 3 kinds by cluster heatmap.The β-fold structure of the dried PPSP protein was the highest, accounting for 74.66%-83.35% of the total secondary structure.The contents of β-fold and α-helix structures in HAD samples were significantly higher than those in other samples.This study can provide a theoretical reference for the drying of Phyllostachys pubescens shoot and the development and utilization of bamboo shoot powder.

Key words： Phyllostachys pubescens shoot powder; drying method; low-temperature vacuum drying; amino acid content; protein secondary structure

Cite this article

LI Yanyan , YANG Jinlai , WU Yan , LI Bin , ZHANG Fusheng , WU Liangru , ZHENG Jiong . Effects of different drying methods on amino acid content and protein structure of Phyllostachys pubescens shoot powder[J]. Food and Fermentation Industries, 2024 , 50(15) : 241 -247 . DOI: 10.13995/j.cnki.11-1802/ts.036959

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