食品科学2018，Vol.39Issue(5)：40-46,7.DOI:10.7506/spkx1002-6630-201805007
脂肪氧化对肌原纤维蛋白氧化及其结构和功能性质的影响
Effect of Lipid Oxidation on Myofibrillar Protein Oxidation, Structure and Functional Characteristics
摘要
Abstract
The promotion effect of fat oxidation on myofibrillar protein oxidation was studied by establishing a protein oxidation model with different degrees of lipid oxidation,and its influence on the properties and structural characteristics of myofibrillar protein was also explored.The results showed that free radicals produced by fat oxidation could promote protein oxidation.With the increase of fat oxidation,the degree of myofibrillar protein oxidation showed a significant increase as indicated by significant changes in the contents of carbonyl,sulfhydryl and di-tyrosine (P ＜ 0.05),whose values were 4.12,81.33 nmol/mg,and 563.36 AU,respectively when the thiobarbituric acid reactive substances (TBARS) value was 2.5 mg/kg.As a result,the surface hydrophobicity of the protein gradually rose,whereas its rheological properties such as storage modulus and loss modulus decreased.The stable secondary structures of α-helix and β-fold were partially destroyed and transformed into unstable β-turn and random coil.Thus,the structure and functional characteristics of myofibrillar protein showed significant changes with increasing degree of oxidation.关键词
脂肪氧化/蛋白氧化/自由基/肌原纤维蛋白Key words
lipid oxidation/protein oxidation/free radical/myofibrillar protein分类
轻工纺织引用本文复制引用
赵冰,张顺亮,李素,周慧敏,任双,李家鹏,陈文华,赵燕,王守伟..脂肪氧化对肌原纤维蛋白氧化及其结构和功能性质的影响[J].食品科学,2018,39(5):40-46,7.基金项目
北京市自然科学基金项目(6164035) （6164035）
“十二五”国家科技支撑计划项目(2015BAD28B01) （2015BAD28B01）
公益性行业(农业)科研专项(201303082) （农业）
“十三五”国家重点研发计划重点专项(2016YFD0401503) （2016YFD0401503）
