脂肪氧合酶催化亚油酸氧化对大豆蛋白氨基酸组成的影响  

Amino acid analysis of soybean proteins induced by lipoxygenase catalyzed linoleic acid

作　　者：黄友如[1] 华欲飞[2] 郁达[1] 顾建华[1] 陈义勇[1] 

机构地区：[1]常熟理工学院生物与食品工程系,常熟215500 [2]江南大学食品学院,无锡214036

出　　处：《食品科技》2008年第4期19-24,共6页Food Science and Technology

基　　金：国家自然科学资金项目(20476040)

摘　　要：利用低脂质含量大豆蛋白、脂肪氧合酶和亚油酸组成的三元体系,模拟大豆蛋白质制备过程,结合TBA值与羰基含量测定,研究反应后大豆蛋白的氨基酸组成变化情况。结果证明,反应后大豆蛋白的TBA值和蛋白质氧化值增加,氨基酸组成中天冬氨酸和脯氨酸含量增加,而组氨酸、精氨酸、赖氨酸、酪氨酸和半胱氨酸(胱氨酸)含量减少;进一步分析表明,反应后大豆蛋白的天冬氨酸含量增加,组氨酸、赖氨酸、精氨酸、酪氨酸和半胱氨酸(胱氨酸)含量减少可归属于大豆蛋白氨基酸残基与脂肪氧合酶催化亚油酸氧化产生的氢过氧化物及其降解产物的反应有关。Soybean proteins were prepared fro m the model systems consisting of lipid-reduced soybean proteins and different levels of linoleic acid and lipoxygenase. The interactions of soybean proteins and oxidizing linoleic acid catalyzed by lipoxygenase were investigated by thiobarbituric acid （TBA） value, protein oxidation and amino acid analysis. The results showed that protein oxidation, TBA value, aspartate and proline contents of reacted proteins increased, but tryptophan, histidine, arginine, lysine, tyrosine and cysteine/cystine contents decreased. Further research indicated that the change of amino acid contents was attributed to the reaction which occurred between amino acid residues of soybean proteins and the hydroperoxides or the secondary degraded products produced by lipoxygenase catalyzed linoleic acid oxidation.

关 键 词：大豆蛋白 氨基酸 脂肪氧合酶 亚油酸 氧化 

分 类 号：TS201.2[轻工技术与工程—食品科学]