食品科学2018，Vol.39Issue(3)：55-61,7.DOI:10.7506/spkx1002-6630-201803009
蛋白氧化对肌原纤维蛋白凝胶构效关系的影响
Effect of Protein Oxidation on the Structure-Activity Relationship of Myofibrillar Protein Gels
摘要
Abstract
The effects of different concentrations of H2O2on the degree of oxidation and gelation properties of myofibrillar proteins were studied, and we also examined changes in the secondary structure and spatial structure of myofibrillar protein gels after H2O2oxidation. The results showed that hydroxyl radicals derived from H2O2could promote the oxidation of myofibrillar proteins, and that the degree of oxidation increased with increasing H2O2concentration. The gelation properties of myofibrillar proteins regularly changed with the degree of oxidation. The gel strength, water retention, storage modulus and loss modulus decreased, whereas the surface hydrophobicity showed an increasing trend. Furthermore, the secondary structures of α-helix and β-sheet were partially destroyed and became unstable as H2O2concentration increased. By observing the network structure of the protein gels by scanning electron microscopy, it was confirmed that protein oxidation hindered protein gels from forming a spatial structure.关键词
肌原纤维蛋白/蛋白氧化/凝胶特性/二级结构/空间结构Key words
myofibril protein/protein oxidation/gel properties/secondary structure/spatial structure分类
轻工纺织引用本文复制引用
赵冰,王守伟,李素,张顺亮,周慧敏,潘晓倩,任双,李家鹏,陈文华,赵燕..蛋白氧化对肌原纤维蛋白凝胶构效关系的影响[J].食品科学,2018,39(3):55-61,7.基金项目
"十二五"国家科技支撑计划项目(2015BAD28B01) （2015BAD28B01）
北京市自然科学基金(青年项目)(6164035) （青年项目）
公益性行业(农业)科研专项(201303082) （农业）
