摘要
本实验研究经自由基氧化体系处理过的中国对虾肌原纤维蛋白,由于蛋白质氧化而引起的中国对虾肌原纤维蛋白结构以及性质的变化,包括羰基含量,二聚酪氨酸含量、巯基含量以及肌原纤维蛋白表面疏水性,并通过SDSPAGE来观察蛋白质氧化后的降解情况。其中,模拟氧化采用自由基氧化体系(包含FeCl_3和抗坏血酸浓度为0.1 mmol/L,过氧化氢浓度为0、1、5、10 mmol/L)分别氧化1、3和5 h。实验结果显示,经自由基氧化体系氧化后的中国对虾肌原纤维蛋白的羰基含量、二聚酪氨酸含量和表面的疏水性随着氧化剂浓度的增加以及氧化时间的增长而显著升高(p<0.05),并且自由巯基含量显著下降(p<0.05)。由SDS-PAGE凝胶可以看出,不同氧化剂浓度处理后的蛋白质降解情况也有显著差异。由此可以得出,自由基氧化可以影响中国对虾肌原纤维蛋白的羰基含量、二聚酪氨酸含量、巯基含量、肌原纤维蛋白表面疏水性以及蛋白质的降解程度。
Abstract：In this study, the changes of myofibrillar protein and its properties, including carbonyl content, dimeric tyrosine content, mercapto content and the content of myofibrillar protein were studied, which were caused by protein oxidation, as treated by free radical oxidative system.The hydrophobicity of myofibrillar protein was observed and the hydrolysis of the protein was observed by SDS- PAGE. The simulated oxidation was carried out by free radical oxidation system （ including FeC13 and ascorbic acid concentration of 0.1 mmoL/L, hydrogen peroxide concentration of 0,1,5,10 mmol/L）and were oxidized 1,3 and 5 h.The results showed that the carbonyl content, dimeric tyrosine content and surface hydrophobicity of myce]ial fibrils were significantly increased（p 〈 0.05 ） with the increasing of oxidant concentration after oxidation of free radical oxidative system free thiol content decreased significantly（ p 〈 0.05 ）. It can be seen from the SDS-PAGE gel that the higher the concentration of oxidant,the more obvious hydrolysis of the treated protein.It can be concluded that free radical oxidation affected the carbonyl content, dimeric tyrosine content, mereapto content, hydrophobicity and the hydrolysis of protein of myofibrillar protein.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第24期75-78,83,共5页
Science and Technology of Food Industry
基金
辽宁省自然科学基金项目(2015020776)
辽宁省农业领域创新人才项目(2014037)
2016年辽宁省大学生创新训练项目(201610160000060)
关键词
中国对虾
肌原纤维蛋白
蛋白质氧化
电泳
Chinese Penaeus
myofibrillar protein
protein oxidation
electrophoresis
