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中国精品科技期刊2020
牛思思, 汪建明, 贺雅欣, 于景华. 羟基自由基氧化对蛋清蛋白质结构的影响[J]. 食品工业科技, 2017, (08): 113-117. DOI: 10.13386/j.issn1002-0306.2017.08.014
引用本文: 牛思思, 汪建明, 贺雅欣, 于景华. 羟基自由基氧化对蛋清蛋白质结构的影响[J]. 食品工业科技, 2017, (08): 113-117. DOI: 10.13386/j.issn1002-0306.2017.08.014
NIU Si-si, WANG Jian-ming, HE Ya-xin, YU Jing-hua. Effect of hydroxyl radical oxidation system on structure of egg white protein[J]. Science and Technology of Food Industry, 2017, (08): 113-117. DOI: 10.13386/j.issn1002-0306.2017.08.014
Citation: NIU Si-si, WANG Jian-ming, HE Ya-xin, YU Jing-hua. Effect of hydroxyl radical oxidation system on structure of egg white protein[J]. Science and Technology of Food Industry, 2017, (08): 113-117. DOI: 10.13386/j.issn1002-0306.2017.08.014

羟基自由基氧化对蛋清蛋白质结构的影响

Effect of hydroxyl radical oxidation system on structure of egg white protein

  • 摘要: 研究蛋清蛋白质经过FeCl3/抗坏血酸(Asc)/H2O2产生的羟基自由基氧化体系氧化后化学结构的变化。用不同浓度的H2O2(0、1、5、10和20 mmol/L)对蛋清蛋白质氧化3 h,研究氧化前后蛋清蛋白质羰基、游离巯基、总巯基、游离氨基、粒径分布及二级结构的变化趋势。结果表明:氧化可使蛋清蛋白质羰基含量显著升高(p<0.05),游离巯基和总巯基含量显著下降(p<0.05),游离氨基显著下降(p<0.05),平均粒径逐渐增大。当H2O2浓度为20 mmol/L时,与对照组相比羰基含量增加2.01倍,游离氨基降低了29.1%,平均粒径增加到666 nm。在H2O2浓度低于5 mmol/L时,α-螺旋和β-折叠含量升高,β-转角降低;H2O2浓度高于5 mmol/L时蛋清蛋白质的肽链发生断裂,进一步导致蛋白质结构发生了变化。以上结果表明氧化能在一定程度上改变蛋清蛋白的结构特性。 

     

    Abstract: The objective of this study was to determine structural changes, including carbonyls, sulfhydryls, free amino, particle size distribution, secondary structure in egg white protein exposed to FeCl3/Asc/H2O2 hydroxyl radical-generating systems.Protein carbonyl content in EWP increased ( p < 0.05) with increasing concentrations of H2O2, free SH, total SH groups and free amino decreased ( p < 0.05) in a similar fashion.EWP average particle size increased.When the H2O2 concentration was increased to 20 mmol/L, there was 2.01-fold increase in carbonyl group, 29.1% decrease in free amino acid, compared with control group.The average particle size reached 666 nm.The results showed that there were increases in α-helix and β-fold of relative content, decrease in β-turn of relative content with the increase of oxidizing agent ( H2O2< 5 mmol/L) .Higher level oxidation ( H2O2> 5 mmol/L) would induce fragmentation through direct breakage of peptide bonds, resulted in changes in the secondary structures.These oxidation-induced changed demonstrate high susceptibility of EWP to oxidative stress.

     

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