鸡蛋中抗氧化活性蛋白质研究进展  

Research Advances on Antioxidative Proteins in Egg

作　　者：陈婵[1] 黄茜[1] 马美湖[1] 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070

出　　处：《中国家禽》2015年第21期43-47,共5页China Poultry

基　　金：国家自然科学基金(31101320);公益性行业(农业)科研专项(201303084)

摘　　要：食物中脂质等氧化会使营养成分破坏,色泽变化,甚至产生致癌物质;而机体中自由基积累过多将导致氧化应激,甚至产生组织损伤、炎症等。鸡蛋中的一些蛋白质具有抗氧化的活性,如磷酸化程度高的卵黄高磷蛋白,结合铁的卵转铁蛋白,与糖类共价结合形成复合物的卵清蛋白,能够螯合金属离子防止脂质氧化,或者清除自由基抗氧化。鸡蛋可能成为潜在的抗氧化剂来源,未来应用于食品、化妆品等领域。Lipid oxidation in foods destroyed the nutrition content of food and brought the food color change. Free radical, such as reactive oxygen species generated in vivo during metabolic process and it neutralised by antioxidant. A short of antioxidant or an accumulation of oxidative product may lead to the excess of free redical, resulting in oxidative stress. Oxidative stress produces damage to cells or tissue, and it is associated with chronic diseases as inflammatiry, aging, even cancers. Eggs proteins have been proved to possess antioxidant ability, such as phosvitin that contains high amount of phosphoserines, ovotransferrin that can chelate with Fe^3＋, ovalbumin that can covalent binding of polysaccharide to enhance antioxidant activity. These proteins can inhibit lipid oxidation by binding of metal or scavenging free radical. Eggs may be used as a potential source of antioxidant, and this naturally derived antioxidant can be further used in food or cosmetics industry.

关 键 词：抗氧化 卵黄高磷蛋白 卵清蛋白 卵转铁蛋白 鸡蛋 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]