蛋白质氧化对高白鲑肌浆蛋白理化特性的影响  

Effect of Protein Oxidation on Biochemical Properties of Coregonus peled Sarcoplasmic Proteins

作　　者：邓小蓉 雷用东[1,2] 卢士玲[1] 刘娟[1] 张建[1] DENG Xiaorong;LEI Yongdong;LU Shiling;LIU Juan;ZHANG Jian(College of Food, Shihezi University, Shihezi 832003, China;Center for Food Quality Supervision & Testing,Ministry of Agriculture, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi 832000, China)

机构地区：[1]石河子大学食品学院,新疆石河子832003 [2]新疆农垦科学院,农业部食品质量监督检验测试中心,新疆石河子832000

出　　处：《食品科学》2019年第18期22-27,共6页Food Science

基　　金：国家自然科学基金地区科学基金项目（31460438）

摘　　要：以新疆塞里木湖高白鲑为研究对象,研究高白鲑肌肉蛋白经FeCl3/H2O2/Asc羟自由基氧化系统氧化后,蛋白理化特性的变化情况。结果表明,高白鲑肌浆蛋白(sarcoplasmic proteins,SP)的羰基含量、二聚酪氨酸含量、表面疏水性与氧化剂浓度(1~20 mmol/L)和时间(1~5 h)呈正相关,总巯基含量、游离氨基相对含量和Ca 2+-ATPase活性与氧化剂浓度和氧化时间呈负相关,各指标变化差异显著(P<0.05)。与氧化剂H 2O 2(20 mmol/L)氧化作用5 h后,与未氧化组相比,羰基含量增加了41.28%,二聚酪氨酸含量增加了39.5%,表面疏水性增加37.5%,总巯基含量减少了65.9%,Ca2+-ATPase活性降低了60.2%,游离氨基含量降低了22.5%。十二烷基硫酸钠-聚丙烯酰胺凝胶电泳测定从分子水平上反映出H2O2氧化造成蛋白聚合物的形成和蛋白降解。结果表明,蛋白氧化和SP的物化特性的改变对高白鲑SP的质量有影响。Coregonus peled from Sayram Lake in Xinjiang, China was used to study the changes in the biochemical properties of muscle proteins after protein oxidation using a FeCl3/H2O2/ascorbic acid(Asc) hydroxyl radical-generating system(HRGS). The results showed that oxidant concentration(1–20 mmol/L) and oxidation time(1–5 h) were positively correlated with the carbonyl content, dityrosine content and surface hydrophobicity of C. peled sarcoplasmic proteins(SP), but negatively correlated with the total sulfhydryl content, free amino content and Ca2+-ATPase activity. Statistically significant changes were observed for all the indexes(P < 0.05). After 5 h oxidation with the oxidant H2O2(20 mmol/L), the contents of carbonyl groups and dityrosine and the surface hydrophobicity increased by 41.28%, 39.5% and 37.5%, respectively, while the total sulfhydryl content, Ca2+-ATPase activity and free amino group content decreased by 65.9%, 60.2% and 22.5%, respectively compared with the unoxidized group. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE) patterns demonstrated the formation of protein polymers and protein degradation caused by H2O2 oxidation at the molecular level. Our findings indicate that protein oxidation and biochemical alterations of C. peled SP have an in?uence on the quality of C. peled.

关 键 词：高白鲑 肌浆蛋白 蛋白氧化 羟自由基氧化系统 理化特性 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]