College of Agricultural and Bioresources, University of Saskatchewan, Saskatoon, SK, Canada.
Spectrochim Acta A Mol Biomol Spectrosc. 2012 May;90:63-71. doi: 10.1016/j.saa.2011.12.045. Epub 2012 Jan 18.
Heat treatments are used to manipulate nutrient utilization, availability and functional properties. The objective of this study was to characterize any molecular level changes of the functional groups associated with lipid structure in canola (Brassica) seed, as affected during the wet and dry heat treatment processes using molecular spectroscopy. The parameters included lipid CH(3) asymmetric (ca. 2970-2946 cm(-1)), CH(2) asymmetric (ca. 2945-2880 cm(-1)), CH(3) symmetric (ca. 2881-2864 cm(-1)) and CH(2) symmetric (ca. 2864-2770 cm(-1)) functional groups, lipid carbonyl CO ester group (ca. 1774-1711 cm(-1)), lipid unsaturation group (CH attached to C-C) (ca. 3007 cm(-1)) as well as their ratios. Hierarchical cluster analysis (CLA) and principal components analysis (PCA) were conducted to identify molecular spectral differences. Raw canola seeds were used for the control or autoclaved at 120°C for 1h (HT-1: wet heating) or dry roasted at 120°C for 1h (HT-2: dry heating). Molecular spectral analysis of lipid functional group ratios were not significantly changed (P>0.05) in the CH(2) asymmetric to CH(3) asymmetric stretching band peak intensity ratios for canola seed. Both wet (HT-1) and dry heating method (HT-2) had no significant effect (P>0.05) on lipid carbonyl CO ester group and lipid unsaturation group (CH attached to CC). Multivariate molecular spectral analyses, CLA and PCA, were unable to make distinctions between the different treatment original spectra at the CH(3) and CH(2) asymmetric and symmetric region (ca. 2992-2770 cm(-1)), unsaturated lipids band region (ca. 3025-2993 cm(-1)) and lipid carbonyl CO ester band region (ca. 1774-1711 cm(-1)). The results indicated that both dry and wet heating of given intense had no impact to the molecular spectrum in lipid related functional groups of canola seed, and was not strong enough to elicit heat-induced changes in lipid conformation.
热处理用于操纵营养物质的利用、可用性和功能特性。本研究的目的是使用分子光谱法研究在油菜（芸薹属）种子中，与脂质结构相关的功能基团在湿热和干热处理过程中发生的任何分子水平变化。参数包括脂质 CH(3)不对称（约 2970-2946cm(-1))、CH(2)不对称（约 2945-2880cm(-1))、CH(3)对称（约 2881-2864cm(-1)) 和 CH(2)对称（约 2864-2770cm(-1)) 功能基团、脂质羰基 CO 酯基（约 1774-1711cm(-1))、脂质不饱和基团（与 C-C 相连的 CH）（约 3007cm(-1)) 以及它们的比例。进行层次聚类分析（CLA）和主成分分析（PCA）以识别分子光谱差异。原始油菜籽用作对照或在 120°C 下高压灭菌 1 小时（HT-1：湿加热）或在 120°C 下干烤 1 小时（HT-2：干加热）。油菜籽的 CH(2)不对称与 CH(3)不对称拉伸带峰强度比的脂质功能基团比值的分子光谱分析没有显著变化（P>0.05）。湿加热（HT-1）和干加热方法（HT-2）对脂质羰基 CO 酯基团和脂质不饱和基团（与 CC 相连的 CH）没有显著影响（P>0.05）。多变量分子光谱分析、CLA 和 PCA 无法区分不同处理原始光谱在 CH(3)和 CH(2)不对称和对称区域（约 2992-2770cm(-1))、不饱和脂质带区域（约 3025-2993cm(-1)) 和脂质羰基 CO 酯带区域（约 1774-1711cm(-1))。结果表明，给定强度的干热和湿热对油菜种子中与脂质相关的功能基团的分子光谱没有影响，并且不足以引起脂质构象的热诱导变化。
