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Jiang Y, Du S, Xu M, Yu T, Zhou B, Yu F, Jiang H, Yang L, Su M, Liu H. Tracking structural changes of protein residues by two-dimensional correlation surface-enhanced Raman spectroscopy. Food Chem 2022; 382:132237. [PMID: 35144188 DOI: 10.1016/j.foodchem.2022.132237] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Revised: 12/17/2021] [Accepted: 01/21/2022] [Indexed: 12/13/2022]
Abstract
In-situ tracking structural changes of protein residues was developed by two-dimensional correlation surface-enhanced Raman spectroscopy (2DC-SERS). The change order of SERS fingerprints during artificial nitrification of edible bird's nest (EBN) was interpreted as the structural changes of amino acid residues. It inherently realizes reliable recognition of natural EBN and artificially dyed fakes. Both this direct structural tracking of protein residues and the indirect azo dye testing of nitrites/nitrosamines could be used as indicators for discriminating different EBN before and after the artificial dyeing. Limit of detection (LOD) for nitrite and NDMA is about 40.6 ppb and 88.1 ppb, respectively. A conceptual logical circuit of the OR gate was constructed by considering the protein structural indicator (INPUT1) and the nitrite indicator (INPUT2) as two independent inputs for automatic recognition of different EBN samples. A data-driven analog soft independent modeling (DD-SIMCA) model could quickly distinguish normal EBN from A-EBN with 98% specificity.
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Affiliation(s)
- Yifan Jiang
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Shanshan Du
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Min Xu
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Ting Yu
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Baomei Zhou
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Fanfan Yu
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Hao Jiang
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Lina Yang
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; Key Laboratory of Metabolism and Regulation for Major Diseases of Anhui Higher Education Institutes, Hefei University of Technology, Hefei 230009, China
| | - Mengke Su
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; Key Laboratory of Metabolism and Regulation for Major Diseases of Anhui Higher Education Institutes, Hefei University of Technology, Hefei 230009, China.
| | - Honglin Liu
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; Key Laboratory of Metabolism and Regulation for Major Diseases of Anhui Higher Education Institutes, Hefei University of Technology, Hefei 230009, China.
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