羟自由基氧化对鹰嘴豆蛋白的结构及溶解性的影响研究  

Effects of Hydroxyl Radical Oxidation on the Structure and Solubility of Chickpea Protein

作　　者：曾谦 黄星雨 何嘉敏 华亚蒙 张新玲 朱增芳 毛晓英[1] 吴庆智[1] 张建[1] ZENG Qian;HUANG Xingyu;HE Jiamin;HUA Yameng;ZHANG Xinling;ZHU Zengfang;MAO Xiaoying;WU Qingzhi;ZHANG Jian(College of Food Science,Shihezi University,Shihezi,Xinjiang 832000,China)

机构地区：[1]石河子大学食品学院,新疆石河子832000

出　　处：《农产品加工》2021年第19期1-5,8,共6页Farm Products Processing

基　　金：国家大学生创新创业训练项目(202010759047)。

摘　　要：为探究羟自由基氧化对鹰嘴豆蛋白的结构及溶解性的影响,以不同浓度的羟自由基氧化体系氧化相同时间(24 h)的鹰嘴豆蛋白为研究对象,以未经过氧化处理的鹰嘴豆蛋白为空白对照,对不同浓度相同氧化时间下鹰嘴豆蛋白的羰基含量、二聚酪氨酸含量、内源荧光、溶解度、表面疏水性等进行分析和表征。结果表明,在相同氧化时间下,随着H2O2的浓度增加,各处理组的鹰嘴豆蛋白均表现出了不同程度的氧化水平,其中羰基含量、二聚酪氨酸含量均呈现显著上升趋势(p<0.05),而表面疏水性、溶解度呈显著下降趋势(p<0.05),鹰嘴豆蛋白内源荧光强度从141.24降低到70.37。羟自由基使鹰嘴豆蛋白发生了显著氧化,对其溶解度和结构产生一定的影响。In order to explore the effect of hydroxyl radical oxidation on the structure and solubility of chickpea protein,different concentrations of hydroxyl radical oxidation system were used to oxidize chickpea protein for the same time(24 h).The unoxidized chickpea protein was used as the blank control.The carbonyl content,dimeric tyrosine content,endogenous fluorescence,solubility and surface hydrophobicity of chickpea protein at different concentrations and the same oxidation time were analyzed and characterized.The results showed that at the same oxidation time,with the increase of the concentration of H2O2,the chickpea protein showed different oxidation levels,in which the carbonyl content and dimeric tyrosine content increased significantly,while the surface hydrophobicity and solubility decreased significantly.The endogenous fluorescence intensity of chickpea protein decreased from 141.24 to 70.37.The results showed that at the same oxidation time,with the increase of the concentration of chickpea,chickpea protein showed different oxidation levels,in which the contents of carbonyl and dimeric tyrosine increased significantly,while the surface hydrophobicity and solubility decreased significantly.The results showed that hydroxyl radical significantly oxidized chickpea protein and had a certain effect on its solubility and structure.

关 键 词：鹰嘴豆蛋白 羟自由基氧化体系 氧化 结构特性 溶解度 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]