Study of the molecular structure of proteins in fermented Maize-Soybean meal-based rations based on FTIR spectroscopy

• Published in: Food chemistry Vol. 441; p. 138310
• Main Authors: Li, Long, Zhang, Qingnan, Yuan, Xuefeng, Yang, Hua, Qin, Shunyi, Hong, Liang, Pu, Lei, Li, Liuan, Zhang, Pengyue, Zhang, Jianbin
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 30.05.2024
• Subjects: Deconvolution; Feed; Fermentation; Fourier transform infrared spectroscopy; Protein molecular structure; Deconvolution; Fourier transform infrared spectroscopy; Protein molecular structure; Fermentation; Feed
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2023.138310

•Application of Fourier Transform Infrared Spectroscopy.•Investigation of Fermented Feed.•Characterization of Protein Structural Changes.•Implications for Animal Nutrition. This research investigates the dynamic alterations that occur in protein molecular structure during the fermentation process of feed. Fourier transform infrared spectroscopy (FTIR), coupled with deconvolution, second derivative and curve-fitting methodologies, was employed to comparatively analyse the protein molecular structures in fermented feed. At the 48-h fermentation mark, the α-helix and β-sheet contents reached their peaks, while the random coil and β-turn contents were at their lowest. Simultaneously, the β-sheet/α-helix ratio was minimized. FTIR spectroscopy emerged as a comprehensive tool, revealing the nuanced changes in molecular structure throughout the fermentation process of corn-soybean meal feed. When integrated with spectral quantitative analysis, it provides a novel perspective for evaluating the nutritional value of fermented feed.