ROO·氧化对核桃蛋白结构的影响  

Effect of ROO·Oxidation on Structure of Walnut Protein

作　　者：王旭敏 陈洁如 王瑞 狄建兵[1] WANG Xu-min;CHEN Jie-ru;WANG Rui;DI Jian-bing(College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030801,China)

机构地区：[1]山西农业大学食品科学与工程学院,山西晋中030801

出　　处：《中国调味品》2023年第9期45-49,68,共6页China Condiment

基　　金：山西农谷建设科研专项资助项目(SXNGJSKYZX201906)。

摘　　要：为研究蛋白质氧化对核桃蛋白结构的影响,以核桃分离蛋白为研究对象,用不同浓度AAPH形成的脂质自由基氧化系统对核桃蛋白进行不同程度的氧化修饰。结果表明,巯基含量和表面疏水指数显著降低;回收率和溶解度均先上升后下降,高浓度氧化会产生不溶性聚集物,蛋白结构被破坏;粒径结果表明,高浓度氧化会使核桃蛋白可溶性物质转换成不溶性聚集物;电位结果表明,适当氧化时蛋白体系最稳定,高浓度氧化使得体系的稳定性开始降低;二级结构结果表明,高浓度氧化时蛋白质肽链断裂,结构被破坏;荧光强度降低,最大吸收波长蓝移,说明烷过氧自由基导致分子聚集。In order to study the effect of protein oxidation on the structure of walnut protein,walnut protein isolate is used as the research object,and the lipid free radical oxidation system formed by different concentrations of AAPH is used to perform varying degrees of oxidative modification on walnut protein.The results show that the sulfhydryl content and surface hydrophobicity indexes decrease significantly;the recovery rate and solubility both increase firstly and then decrease,high concentration oxidation would produce insoluble aggregates and destroy the protein structure.The results of particle size show that high concentration oxidation would convert the soluble substances of walnut protein into insoluble aggregates.The potential results show that the protein system is the most stable when properly oxidized,and high concentration oxidation causes a decrease in the stability of the system.The secondary structure results show that the protein peptide chain is broken and the structure is destroyed during high concentration oxidation.The fluorescence intensity decreases and the maximum absorption wavelength blue shifts,indicating that the alkane peroxy radicals lead to molecular aggregation.

关 键 词：核桃分离蛋白 AAPH ROO·氧化 结构变化 

分 类 号：TS201.21[轻工技术与工程—食品科学]