丙二醛氧化对籽瓜种仁蛋白质结构及功能特性的影响  

Effects of malondialdehyde oxidation on structure and functional properties of seeds-watermelon seed protein

作　　者：高瑾 Manonose Tariro-upenyu 李志豪 王萍[2] 余雄伟 李述刚 GAO Jin;MANONOSE Tariro-upenyu;LI Zhi-hao;WANG Ping;YU Xiong-wei;LI Shu-gang(School of Bioengineering and Food,Hubei University of Technology,Wuhan,Hubei 430000,China;Tarim University School of Life Sciences,Alaer,Xinjiang 843300,China;Wuhan Xudong Co.,Ltd.,Wuhan,Hubei 430000,China)

机构地区：[1]湖北工业大学生物工程与食品学院,湖北武汉430000 [2]塔里木大学生命科学学院,新疆阿拉尔843300 [3]武汉旭东有限公司,湖北武汉430000

出　　处：《食品与机械》2019年第11期17-21,151,共6页Food and Machinery

基　　金：国家农业部公益性行业专项（编号：201503142-08）;校企合作重大项目（编号：2019-4201-13-000018,2018-4201-13-001319)

摘　　要：以籽瓜种仁蛋白质为研究对象,采用圆二色光谱、质构等技术探讨脂质过氧化产物丙二醛(Malondialdehyde,MDA)对其结构和凝胶特性的影响。结果表明:随MDA浓度的升高,籽瓜种仁蛋白质表面疏水性由10 229下降至2 459,二级结构中β-折叠含量上升,无规则卷曲含量下降;MDA氧化使籽瓜种仁蛋白质凝胶强度逐渐变差,持水性先减小后增大,持油性先增大后减小;当MDA浓度为0.1 mmol/L时,籽瓜种仁蛋白质持水性最小为174.5%,持油性最大为404.5%,适度氧化有利于籽瓜种仁蛋白质功能特性的开发应用。This study used seeds-watermelon seed protein as research object,and the effects of lipid per oxidation product,Malondialdehyde(MDA)on its structure and gelling properties were investigated by means of circular dichroism spectroscopy and texture analyzer etc.The results showed that the surface hydrophobicity of seeds-watermelon seed protein decreased from 10 229 to2 459,and theβ-sheet content in the secondary structure increased,and the irregular curl content decreased;the oxidation of MDA made the gelling strength of seeds-watermelon seed protein gradually deteriorate,the water-holding capacity first decreased and then increased,and the oil-holding trend was opposite;when the concentration of MDA reached 0.1 mmol/L,the waterholding capacity of seeds-watermelon seed protein reached the minimum value of 174.5%,and the oil-holding capacity reached the maximum value of 404.5%.The study indicated that moderate oxidation was beneficial to functional properties of seeds-watermelon seed protein.

关 键 词：籽瓜种仁 分离蛋白 蛋白质氧化 功能特性 

分 类 号：R28[医药卫生—中药学]