脂肪氧合酶催化亚油酸氧化对花生蛋白结构的影响

廖钰; 叶林; 赵谋明; 孙为正

doi:10.13386/j.issn1002-0306.2014.04.053

脂肪氧合酶催化亚油酸氧化对花生蛋白结构的影响

华南理工大学轻工与食品学院

基金项目:

国家高技术研究发展计划(863计划)项目(2013AA102201)； “十二五”国家科技支撑计划项目(2012BAD37B08)；国家自然科学基金面上项目(31171783)；

详细信息

作者简介:
廖钰 (1990-) , 女, 硕士研究生, 研究方向:食品工程。;

中图分类号: TS201.2
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出版历程
- 收稿日期: 2013-07-16

Effect of oxidation on the structure of peanut protein isolate induced by lipoxygenase-catalyzed linoleic acid

College of Light Industry and Food Science, South China University of Technology

摘要

摘要: 利用脂肪氧合酶催化亚油酸氧化的反应体系对花生分离蛋白进行不同程度的氧化修饰,通过研究不同亚油酸含量下花生分离蛋白的羰基值、游离巯基含量、粒径分布、表面疏水性、溶解度以及荧光光谱的变化规律,从而探讨氧化对花生分离蛋白结构的影响。结果表明:随着反应体系中底物亚油酸含量的增加,花生分离蛋白的羰基值先增加后略微下降,游离巯基含量下降,表面疏水性先增加后减小,说明氧化后花生分离蛋白的结构已经发生了改变。其粒径分布和溶解度的变化规律可以表征花生分离蛋白氧化聚集体的状态,同时其荧光峰位λmax的变化规律可反映花生分离蛋白三级结构的具体变化,表明脂肪氧合酶催化亚油酸氧化可以诱导花生分离蛋白分子发生聚集,使其结构发生显著变化。
- 花生分离蛋白 /
- 脂肪氧合酶 /
- 氧化 /
- 结构
Abstract: Peanut protein isolate (PPI) was oxidized by free radicals and reactive oxidation products released by lipoxygenase-catalyzed linoleic acid. Carbonyl content, free sulphydryl content, particle size distribution, surface hydrophobicity, solubility and intrinsic fluorescence were determined to evaluate effect of oxidation on the structure of PPI. Results showed that, with increasing content of linoleic acid, the carbonyl content first increased then slightly decreased, the free sulfhydryl content decreased, and the surface hydrophobicity first increased then decreased, which reflected change in the structure of PPI after oxidation. Changes in the particle size distribution and solubility indicated the condition of PPI aggregates, and difference in the maximum emission wavelength indicated change of the tertiary conformation of PPI. All these showed that lipid oxidation could induce protein aggregation, leading to significant change in the structure of PPI.
- peanut protein isolate /
- lipoxygenase /
- oxidation /
- structure

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