摘要
为探究氧化对羊肉肌原纤维蛋白理化和分子特性的影响,通过对经不同时间氧化的羊肉肌原纤维蛋白的羰基、总巯基、二聚酪氨酸含量和表面疏水性、紫外吸收光谱、内源荧光光谱、傅里叶变换红外光谱、粒径和十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(sodium dodecyl sulfate-polyacrylamide gel electrophoresis,SDS-PAGE)进行分析,结果表明:随着氧化时间的延长,肌原纤维蛋白羰基、二聚酪氨酸含量和表面疏水性上升,总巯基含量下降,内源荧光强度降低。氧化使肌原纤维蛋白的粒径增大,Zeta电位的绝对值降低。傅里叶变换红外光谱分析表明蛋白质二级结构发生改变,α-螺旋相对含量先增加后降低,无规卷曲相对含量无明显变化,β-折叠相对含量呈现降低趋势,β-转角相对含量则先降低后增加。SDS-PAGE表明蛋白质氧化引起蛋白质分子间交联。胱氨酸含量随着氧化时间延长呈上升趋势,而其他氨基酸含量呈降低趋势。
In order to investigate the effect of oxidation on the physicochemical and molecular properties of mutton myofibrillar protein,the carbonyl content,total sulfhydryl content,dimeric tyrosine content,surface hydrophobicity,ultraviolet absorption spectrum,endogenous fluorescence spectrum,Fourier transform infrared(FTIR)spectrum,particle size,and sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)profile of myofibrillar protein samples with different oxidation durations were analyzed.The results showed that the carbonyl content,dimeric tyrosine content and surface hydrophobicity increased,while the total sulfhydryl content and fluorescence intensity decreased with the extension of oxidation time.Oxidation increased the particle size of myofibrillar protein and decreased the absolute value of Zeta potential.FTIR analysis showed some changes in the protein secondary structure when the oxidation time increased.The proportion ofα-helix increased first and then decreased,the proportion of random coil did not obviously change,the proportion ofβ-sheet showed a decreasing trend,and the proportion ofβ-turn decreased first and then increased.SDS-PAGE indicated that oxidation caused cross-linking between protein molecules.The cystine content showed an increasing trend with prolonged oxidation time,while the reverse trend was seen for other amino acids.
作者
张海璐
黄翔
杨燃
安凤平
陆健康
黄群
ZHANG Hailu;HUANG Xiang;YANG Ran;AN Fengping;LU Jiankang;HUANG Qun(College of Food Science,Guizhou Medcial University,Guiyang 550025,China;College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350001,China;College of Life Sciences,Tarim University,Alaer 843300,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2020年第23期8-14,共7页
Food Science
基金
国家自然科学基金地区科学基金项目(31760465)。
关键词
蛋白质氧化
肌原纤维蛋白
分子特性
理化特性
protein oxidation
myofibrillar protein
molecular characteristics
physicochemical properties
