茶多酚对氧化脂肪-蛋白质体系的作用研究  

The Effects of Tea Polyphenols on the Oxidation of Fat-Protein System

作　　者：刘焱[1] 刘伦伦[1] 赵晨[1] 瞿朝霞[1] 

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128

出　　处：《激光生物学报》2015年第5期490-494,共5页Acta Laser Biology Sinica

基　　金：国家星火计划重大项目(2011GA770007);湖南省重大科技专项(2010FJ1007-2)

摘　　要：目的:研究茶多酚对氧化脂肪-蛋白质体系的作用机理。方法:利用分光光度计和红外光谱检测法对冻藏条件下氧化脂肪-蛋白质模拟体系中肌原纤维蛋白巯基含量、表面疏水性和二级结构进行研究。结果:在冻藏过程中,添加氧化6 h鱼油的肌原纤维蛋白液,巯基含量的减少和表面疏水性的增加最显著,其减少值和增加值分别为28.62%和53.72%;同时β-折叠、α-螺旋的减少和β-转角、无规卷曲的增加也最明显。添加0.05%茶多酚的三个组合与其相应的对照组相比,巯基含量的减少、表面疏水性的增加和二级结构的改变都较为缓慢,其中茶多酚抑制巯基含量减少的效果十分显著。结论:氧化鱼油能加速蛋白质的变性,且氧化程度越大,加速效果越明显;而茶多酚能够通过抑制巯基含量的减少来抑制鱼油氧化而导致的蛋白质变性。Objective: To study the effects of tea polyphenols on the oxidation of fat-protein system. Methods: Sulfhydryl content,surface hydrophobicity and secondary structure of the myofibrillar protein of the oxidation fat-protein system in frozen storage conditions had been studied by spectrophotometer,fluorescence spectrophotometer and infrared spectrometer. Results: On frozen-storage conditions,in the myofibrillar protein liquid,which have added oxidated 6 h fish oil,the decrease of sulphur content and increase of the surface hydrophobicity are most significant,the reduction and increase value is 28. 62% and 53. 72%,respectively. The reduction of β-pleated sheet,α-helix and the increase of random coil,β-bend are also most obvious. Compared with its corresponding control group,added 0. 05% tea polyphenols,the decrease of sulfhydryl content,increase of the surface hydrophobicity and the change of the secondary structure are more slowly. Especially,the effect of tea polyphenols inhibiting sulphur content is significant. Conclusion: Oxidized fish oil can accelerate protein denaturation,and the greater the degree of fish oil oxidation is,the more obvious the accelerations are. And tea polyphenols can inhibit sulfhydryl content reducing,and suppress the protein denaturation that is caused by fish oil oxidation.

关 键 词：草鱼 茶多酚 氧化脂肪 蛋白质 

分 类 号：Q946.84[生物学—植物学]