微波加热对牛乳清蛋白氧化的影响  

Effect of microwave heat on the oxidation of whey protein

作　　者：肖瀛[1] 方雨婷[1] 胡业芹 谢凡[1] 周小理[1] 周一鸣[1] 徐迪[1] 

机构地区：[1]上海应用技术学院,香料香精技术与工程学院,上海201418

出　　处：《食品工业科技》2014年第8期105-108,113,共5页Science and Technology of Food Industry

基　　金：上海市教委优青基金(yyy11068)

摘　　要：本研究旨在探究普通加热和微波加热对牛乳清分离蛋白(WPI)氧化影响的差别。分别比较普通方式加热15、30、60和90min以及微波加热60、120、240和360s后WPI的羰基含量、巯基含量、二聚酪氨酸水平、表面疏水性、荧光光谱和SDS-PAGE电泳的变化。结果表明,与普通加热相比,较长时间(>120s)的微波加热会使WPI的羰基含量、二聚酪氨酸含量明显的增加,巯基含量明显下降,表面疏水性与荧光光谱结果显示长时间微波加热可能对WPI结构有明显修饰作用并改变其空间构象,SDS-PAGE结果显示长时间微波加热有明显的交联现象产生。The aim is to investigate the different effects of the normal heating and microwave heating on the oxidation of whey protein. In this study,the whey protein（WPI） was normally heated for 15,30,60 and 90min,or heated by microwave for 60,120,240 and 360s. The heated samples were measured to compare the changes in fluorescence spectrum,carbonyl content,sulfydryl content,bityrosine level,surface hydrophobicity and SDSPAGE. The results showed that comparing with the normal heating,the long-term microwave heating obviously improved the carbonyl content and bityrosine level of WPI and decreases sulfydryl content. The results from surface hydrophobicity and fluorescence spectrum indicated that microwave heating had an obvious influence on the space structure of WPI. The SDS-PAGE suggestd that the microwave heating had obvious production of crosslinking of WPI.

关 键 词：乳清分离蛋白 蛋白质氧化 微波加热 

分 类 号：TS201.2[轻工技术与工程—食品科学]