摘要
采用由0.01 mmol/L Fe Cl3、0.1 mmol/L抗坏血酸和不同浓度（020 mmol/L）H2O2组成的羟自由基氧化体系,对虾蛄盐溶蛋白分别氧化1、3、5 h后测定蛋白的羰基含量、巯基含量、二酪氨酸含量、蛋白表面疏水性、浊度及乳化性。结果表明：羟自由基氧化会引起虾蛄盐溶蛋白结构发生改变,表现在羰基含量增加、巯基含量减少、二酪氨酸含量增加、表面疏水性升高、浊度上升及乳化性下降。这些氧化引起的变化说明,虾蛄盐溶蛋白结构对羟自由基氧化体系有很大的敏感性。
The objective of this study was to investigate the content of carbonyl,sulfhydryl,bityrosine,the surface hydrophobicity,the turbidity and emulsifying of the oratosquilla oratoria salt-soluble protein treated by hydroxyl radical generating systems containing 0.01 mmol/L ferric trichloride,0.1 mmol/L ascorbic acid and 0~20 mmol/L hydrogen peroxide for 1,3 h and 5 h respectively. The results revealed that the carbonyl content,the bityrosine content,the turbidity and the sulfhydryl increased,while sulfhydryl content,emulsifying activity and emulsion stability decreased. These oxidation-induced structural changes revealed high susceptibility of the oratosquilla oratoria salt-soluble protein to oxidative stress.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第2期330-334,共5页
Science and Technology of Food Industry
基金
国家科技支撑计划项目(2012BAD37B06-07)
关键词
虾蛄
盐溶蛋白
氧化
羟自由基
oratosquilla oratoria
the salt-soluble protein
oxidation
hydroxyl radical
