食品工业科技2024，Vol.45Issue(20)：98-104,7.DOI:10.13386/j.issn1002-0306.2023110330
脂质过氧自由基对蛋黄蛋白结构和加工性能的影响
Effect of Lipid Peroxyl Radicals on the Structure and Processing Properties of Egg Yolk Protein
摘要
Abstract
To clarify the effect of lipid peroxyl radicals on the structure and processing properties of egg yolk protein,peroxyl radicals produced at different concentrations of 2,2'-Azobis(2-methylpropylimide)dihydrochloride(AAPH)was applied to egg yolk proteins under aerobic conditions to study the changes of structure,physicochemical properties and functional properties of egg yolk protein.The results showed that the carbonyl content of egg yolk protein was significantly increased(P＜0.05)and the total number of sulfhydryl groups was significantly reduced(P＜0.05)with increasing AAPH concentration.Meanwhile,the secondary and tertiary structure of egg yolk protein changed obviously,and protein aggregation occurred with the intensification of oxidation reaction.The surface hydrophobicity showed apparent increased and then decreased.The absolute value of zeta potential showed a tendency to decrease firstly and then increasibng,and finally decreasing.In addition,the continuous oxidation resulted in the decrease of solubility of yolk protein,and the emulsification performance analysis indicated that 0.5 mmol/L of AAPH could achieve the best emulsification performance of yolk protein.Principal component analysis(PCA)showed that the effects of peroxy radical produced under different oxidation degrees on egg yolk protein varied obviously.This study revealed the changes of egg yolk protein under AAPH oxidation system,which would provide a certain reference basis for the oxidation control and quality control in egg processing.关键词
蛋黄蛋白/过氧自由基/脂质氧化/结构/加工性能Key words
egg yolk proteim/peroxy radical/lipid oxidation/structure/processing performance分类
轻工纺织引用本文复制引用
叶依林,刘钰,朱庆香,李扬扬,刘雅芝,王庆玲..脂质过氧自由基对蛋黄蛋白结构和加工性能的影响[J].食品工业科技,2024,45(20):98-104,7.基金项目
兵团科技创新人才计划(2023CB013) （2023CB013）
兵团指导性科技计划(2022ZD061). （2022ZD061）
