羟自由基和过氧自由基氧化对美藤果蛋白功能性质的影响  

Effect of hydroxyl radical and peroxy radical oxidation on functional properties of sacha inchi protein

作　　者：杨曦 程群 常陆望 王振兴 张雪春 孙健[2] YANG Xi;CHENG Qun;CHANG Luwang;WANG Zhenxing;ZHANG Xuechun;SUN Jian(College of Life Sciences,Southwest Forestry University,Kunming 650224,China;Agro-food Science and Technology Research Institute,Guangxi Academy of Agricultural Sciences,Nanning 530007,China)

机构地区：[1]西南林业大学生命科学学院,昆明650224 [2]广西农业科学院农产品加工研究所,南宁530007

出　　处：《中国油脂》2020年第10期35-40,共6页China Oils and Fats

基　　金：国家自然科学基金(31760440);云南省农业基础研究联合专项面上项目(2017FG001(-020));西南林业大学科研启动基金项目(111303);广西壮族自治区农业科学院博士后启动基金(桂农科博2018033)。

摘　　要：以碱提酸沉法从美藤果饼中提取美藤果蛋白,并采用羟自由基和过氧自由基氧化体系对其进行不同程度的模拟氧化,通过分析羰基、巯基、溶解性、乳化性和起泡性的变化规律,探讨羟自由基和过氧自由基氧化对美藤果蛋白功能性质的影响。结果表明:两个体系中的自由基可使美藤果蛋白羰基含量显著增加,最大增幅分别为2.10倍和2.28倍;总巯基与游离巯基含量显著降低,总巯基最大降幅分别为25.75%和31.79%,游离巯基最大降幅分别为85.97%和83.33%;溶解性显著降低,最大降幅分别为46.92%和30.51%;乳化性与乳化稳定性先升高后降低,在双氧水(H2O2)和2,2'-盐酸脒基丙烷(AAPH)浓度均为1 mmol/L时达到最大;起泡性与泡沫稳定性先升高后降低,分别在H2O2浓度为5 mmol/L和AAPH浓度为3 mmol/L时达到最大。美藤果蛋白在羟自由基和过氧自由基氧化体系中均发生显著氧化,从而导致其功能性质改变。Sacha inchi protein(SIP)was extracted from sacha inchi cake by alkali extraction-acid precipitation method,and then was oxidized to different degree in hydroxl radical and peroxy radical oxidation systems.The changes of carbonyl content,sulphydryl content,solubility,emulsifying and foaming properties of SIP were determined to study the effect of hydroxyl radical and peroxy radical oxidation on functional properties of SIP.The results suggested that the carbonyl content of SIP was significantly increased in two oxidation systems,with maximum increase of 2.10 times and 2.28 times,respectively.The contents of total sulphydryl and free sulphydryl were significantly decreased,with maximum decrease of total sulphydryl 25.75% and 31.79%,and that of free sulphydryl 85.97% and 83.33%,respectively.Solubility was significantly reduced,with maximum decrease 46.92% and 30.51%,respectively.Emulsifying ability and emulsi on stability were first increased and then decreased,with the maximum value at 1 mmol/L of H2 O2 and AAPH.Foam ability and foaming stability were first increased and then decreased,with the maximum value at 5 mmol/L of H2O2 and 3 mmol/L of AAPH,respectively.SIP were prominently oxidized in the hydroxyl radical and peroxy radical oxidation systems,thus resulting in a change of the functional properties.

关 键 词：美藤果 蛋白质氧化 羟自由基 过氧自由基 功能性质 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ936.2[轻工技术与工程—食品科学与工程]