过氧自由基氧化修饰对大米蛋白功能性质的影响  

Effect of oxidative modification by peroxyl radical on functional properties of rice protein

作　　者：吴伟[1,2] 吴晓娟[1,2] 蔡勇建[1,2] 李彤[1,2] 

机构地区：[1]中南林业科技大学食品科学与工程学院,湖南长沙410004 [2]稻谷及副产物深加工国家工程实验室,湖南长沙410004

出　　处：《食品与机械》2016年第6期5-8,共4页Food and Machinery

基　　金：国家自然科学基金(编号:31201319);公益性行业(农业)科研专项(编号:201303071);粮油深加工与品质控制2011湖南省协同创新项目(编号:湘教通[2013]448号)

摘　　要：采用不同浓度2,2’-盐酸脒基丙烷(AAPH)热降解形成的过氧自由基氧化大米蛋白,研究过氧自由基氧化对大米蛋白功能性质的影响。结果表明:大米蛋白羰基含量随AAPH浓度的增加而上升,表明过氧自由基诱使大米蛋白发生了氧化;随着AAPH浓度的增加,大米蛋白Zeta电位绝对值、溶解性、持水性、起泡性和乳化性下降,持油性上升,其中Zeta电位绝对值下降45.70%,溶解性下降28.04%,持水性下降58.02%,起泡能力下降14.61%,泡沫稳定性下降9.66%,乳化性下降16.85%,乳化稳定性下降9.23%,持油性上升34.84%,表明过氧自由基氧化使得大米蛋白功能性质发生了显著变化。Peroxyl radical which derived from thermal decomposition of different concentration of 2,2＇-azobis（2-amidinopropane）dihydrochloride（AAPH）was used to oxidize rice protein,and effect of oxidative modification by peroxyl radical on functional properties of rice protein was investigated.The results indicated that rice protein carbonyl content increased as concentration of AAPH increased,which indicated that incubation with AAPH lead to oxidation of rice protein.As the concentrations of AAPH increased,absolute value of zeta potential, solubility, water holding capacity, foaming properties,emulsion properties of rice protein decreased,and oil holding capacity increased.Absolute value of zeta potential of rice protein decreased by 45.70%,solubility decreased by 28.04%,water holding capacity decreased by 58.02%,foaming capacity decreased by14.61%,foaming stability decreased by 9.66%,emulsion activity decreased by 16.85%,emulsion stability decreased by 9.23%,and oil holding capacity increased by 34.84%.The results indicated that oxidation of rice protein induced by peroxyl radical changed significantly functional properties of rice protein.

关 键 词：过氧自由基 大米蛋白 蛋白质氧化 功能性质 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]