羟自由基诱导蛋白质氧化损伤的研究  

Study on Protein Oxidation Induced by Hydroxyl Radicals

作　　者：章银良[1] 杨慧[1] 安巧云[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《食品与生物技术学报》2012年第3期313-318,共6页Journal of Food Science and Biotechnology

基　　金：河南省基础及前沿计划研究项目(112300410145);郑州轻工业学院博士基金项目(2007BSJJ007)

摘　　要：作者利用Fe2+/H2O2/Asc氧化体系制备羟自由基,通过分光光度法、荧光分光光度法及FT-IR,研究不同浓度过氧化氢(H2O2)对牛血清蛋白(BSA)巯基及活性巯基、表面疏水性、羰基含量及蛋白质的二级结构的影响。结果表明:总巯基及活性巯基的含量都有着不同程度的减少,表面疏水性和羰基含量均随着氧化剂浓度的增加和氧化时间的延长而增加,蛋白质的二级结构也发生了改变。In this manuscript,with a hydroxyl radical-generating system prepared by Fe2+/H_2O_2/Asc as model,the effect of H_2O_2 concentration on the total sulfhydryls and active sulfhydryls,surface hydrophobicity,carbonyl and secondary structure of bovine serum albumin(BSA) were investigated by spectrophotometric,fluorescence and FT-IR.The results showed that the contents of total sulfhydryls and active sulfhydryls decreased in various degrees,as the concentrations of oxidant increased and the time prolonged,both surface hydrophobicity and carbonyl increased,secondary structure of BSA also changed.

关 键 词：羟自由基 牛血清蛋白 理化性质 蛋白质氧化 

分 类 号：TS201.2[轻工技术与工程—食品科学]