Raman spectroscopy analysis of the effect of electrolysis treatment on the structure of soy protein isolate

The effect of electrolysis on soy protein isolate (SPI) was studied by Raman spectroscopy and ultraviolet spectroscopy. The results showed that with the prolongation of electrolysis time, the α-helix content decreased first and then increased. Trp and Tyr residues tended to be exposed from their original embedded state, while electrolysis gradually shifted the SPI disulfide bond from the g–g–g configuration to g–g–t and t–g–t configuration. Therefore, the electrolysis treatment influences the SPI disulfide bond, resulting in intermolecular disulfide bond. Raman spectra showed the secondary and tertiary structure changes of SP and revealed that the structure of SPI would be affected by electrolysis. And the results of UV scanning spectrum confirm the above conclusions.