Effect of AAPH oxidation on digestion characteristics of seed watermelon(Citrullus lanatus var)kernels protein isolates  

作　　者：Shugang Li Zhihao Li Xiuting Li Ping Wang Xiongwei Yu Qinli Fu Sihai Gao 

机构地区：[1]School of Food and Biological Engineering,Hefei University of Technology,Hefei,230009,China [2]Key Laboratory of Fermentation Engineering,Ministry of Education,Glyn O.Phillips Hydrophilic Colloid Research Center,Faculty of Light Industry,School of Food and Biological Engineering,Hubei University of Technology,Wuhan,430068,China [3]Beijing Technology and Business University,Beijing,100048,China [4]Huazhong Agriculture University,Wuhan,430070,China [5]Wuhan Xudong Food Co.,Ltd.,Wuhan 430000,China [6]Department of Cardiothoracic and Vascular Surgery,Tongji Hospital,Tongji Medical College,Huazhong University of Science and Technology,Wuhan 430030,Hubei,China

出　　处：《Food Science and Human Wellness》2020年第4期402-410,共9页食品科学与人类健康（英文）

基　　金：This study was supported by National Natural Science Foundation of China(No:31760477);Beijing Advanced Innovation Center for Food Nutrition and Human Health(No:20181007);Youth Science and Technology Innovation,Leader in Corps(No:2016BC001).

摘　　要：Seed watermelon kernel is a typical complex food with high fat and protein contents.During storage and processing,it is often affected by various factors to undergo interactions between components,which lead to its quality change.In this experiment,seed watermelon kernels were used as research objects,and the effects of 2-Azobis(2-amidinopropane)dihydrochloride(AAPH)on seed watermelon kernel protein isolates(WMP)were investigated.The structure and digestion characteristics of WMP after oxidation were studied.The results showed that with the increase of AAPH concentration(0.05−5 mol/L),WMP showed obvious aggregation,and its solubility decreased from 6.76 mg/mL to 9.59 mg/mL.The free sulfhydryl content of WMP was 18.24 mmol/g decreased to 11.25 mmol/g,α-helix decreased andβ-sheet decreased in secondary structure,and its disulfide bond increased by 43.06 mmol/g from 39.57 mmol/g,enthalpy(H)and denaturation temperature increased(Td)(P<0.05).By mass spectrometry results of simulated gastric digestion products,it was found that oxidation adversely affected the digestion characteristics of WMP.It can be seen that the lipid oxidation product APPH of seed watermelon kernel can significantly affect the structure and function of the protein extracted from the seed kernel.

关 键 词：Seed watermelon kernel protein Digestion characteristics AAPH oxidation 

分 类 号：TS201.21[轻工技术与工程—食品科学]