脂肪氧化对蛋白质结构的影响  

Effect of Lipid Oxidation on Protein Structure

作　　者：章银良[1] 安巧云[1] 杨慧[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：《食品科学》2012年第1期25-30,共6页Food Science

基　　金：郑州轻工业学院博士基金项目(2007BSJJ007)

摘　　要：为了探索脂肪氧化对蛋白质结构的影响,利用不同条件下制备的氧化脂肪,加入蛋白后在同样条件下作用一定时间,测定蛋白质的各项指标。结果表明:加入蛋白后硫代巴比妥酸值(TBA)值下降,蛋白氧化值升高(羰基含量),表面疏水性增加且最大发射波长(λmax)发生红移,二级结构变化明显。说明脂肪氧化对蛋白质结构产生了影响。This paper deals with the effect of lipid oxidation on protein structure.Oxidized lipid products were prepared by oxidizing linoleic acid under different conditions and allowed to react with bovine serum albumin（BSA） under the same conditions（25 ℃,4 h）.Changes in various properties of BSA were determined during the reaction with oxidized lipid products.The results showed that oxidized lipid products revealed a decrease in thiobarbituric acid value（TBA） after reaction with BSA,while the oxidation value（carbonyl group content） and surface hydrophobicity of BSA increased.Meanwhile,the maximum emission wavelength of the protein showed a red shift and the secondary structure varied obviously.Therefore,lipid oxidation has a significant impact on protein structure.

关 键 词：氧化脂肪 蛋白质 TBA值 蛋白氧化值 表面疏水性 二级结构 

分 类 号：TS201.2[轻工技术与工程—食品科学]