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中国精品科技期刊2020
周景丽, 张坤生, 任云霞. 羟自由基氧化系统对虾蛄盐溶蛋白结构和功能性的影响[J]. 食品工业科技, 2016, (02): 330-334. DOI: 10.13386/j.issn1002-0306.2016.02.058
引用本文: 周景丽, 张坤生, 任云霞. 羟自由基氧化系统对虾蛄盐溶蛋白结构和功能性的影响[J]. 食品工业科技, 2016, (02): 330-334. DOI: 10.13386/j.issn1002-0306.2016.02.058
ZHOU Jing-li, ZHANG Kun-sheng, REN Yun-xia. Protein oxidation-induced structure and function changes of the oratosquilla oratoria salt-soluble protein[J]. Science and Technology of Food Industry, 2016, (02): 330-334. DOI: 10.13386/j.issn1002-0306.2016.02.058
Citation: ZHOU Jing-li, ZHANG Kun-sheng, REN Yun-xia. Protein oxidation-induced structure and function changes of the oratosquilla oratoria salt-soluble protein[J]. Science and Technology of Food Industry, 2016, (02): 330-334. DOI: 10.13386/j.issn1002-0306.2016.02.058

羟自由基氧化系统对虾蛄盐溶蛋白结构和功能性的影响

Protein oxidation-induced structure and function changes of the oratosquilla oratoria salt-soluble protein

  • 摘要: 采用由0.01 mmol/L Fe Cl3、0.1 mmol/L抗坏血酸和不同浓度(020 mmol/L)H2O2组成的羟自由基氧化体系,对虾蛄盐溶蛋白分别氧化1、3、5 h后测定蛋白的羰基含量、巯基含量、二酪氨酸含量、蛋白表面疏水性、浊度及乳化性。结果表明:羟自由基氧化会引起虾蛄盐溶蛋白结构发生改变,表现在羰基含量增加、巯基含量减少、二酪氨酸含量增加、表面疏水性升高、浊度上升及乳化性下降。这些氧化引起的变化说明,虾蛄盐溶蛋白结构对羟自由基氧化体系有很大的敏感性。 

     

    Abstract: The objective of this study was to investigate the content of carbonyl,sulfhydryl,bityrosine,the surface hydrophobicity,the turbidity and emulsifying of the oratosquilla oratoria salt-soluble protein treated by hydroxyl radical generating systems containing 0.01 mmol/L ferric trichloride,0.1 mmol/L ascorbic acid and 0~20 mmol/L hydrogen peroxide for 1,3 h and 5 h respectively. The results revealed that the carbonyl content,the bityrosine content,the turbidity and the sulfhydryl increased,while sulfhydryl content,emulsifying activity and emulsion stability decreased. These oxidation-induced structural changes revealed high susceptibility of the oratosquilla oratoria salt-soluble protein to oxidative stress.

     

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