抗氧化剂对羟自由基引起的乳清分离蛋白氧化抑制效果的研究-食品科学.PDFVIP

※基础研究 食品科学 2010, Vol. 31, No. 03 5 1 1 2 孔保华 ，孙 妍 ，熊幼翎 (1.东北农业大学食品学院，黑龙江 哈尔滨 150030 ； 2.江南大学食品科学与技术教育部重点实验室，江苏无锡 214122) 采用羟自由基对乳清分离蛋白(WPI)进行氧化，并采用在氧化前添加抗氧化剂的方法，研究其对乳清分离 蛋白氧化的抑制作用。实验分为3 组，即不添加抗氧化剂的对照组、添加α- 生育酚和丁羟基茴香醚(BHA) 的处理 组，测定氧化1、5h 和12h 后WPI 羰基、总巯基、二聚酪氨酸、表面疏水性和SDS的变化。结果表明， 蛋白氧化会显著提高WPI 中的羰基含量和二聚酪氨酸含量(P ＜0.05)，而且会使蛋白质的疏水性增加(P ＜0.05) 。添 加α- 生育酚和BHA 的乳清蛋白氧化5h ，与对照组相比可以使羰基含量降低 35.11% 和50.15% ，巯基含量增加 27.73% 和38.82% 。通过SDS表明，添加抗氧化剂可以减少蛋白质的聚合。抗氧化剂的添加抑制了乳清蛋 白的氧化。 抗氧化剂；乳清分离蛋白；蛋白氧化；羟自由基 Inhibition Effect of Antioxidants on Whey Protein Oxidation Caused by Hydroxyl Radical Generation System 1 1 2 KONG Bao-hua ，SUN Yan ，XIONG You-ling (1.College of Food Science, Northeast Agricultural University, Harbin 150030, China； 2. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China) Abstract：The inhibition effect of antioxidants on whey protein isolate (WPI) oxidation caused by reactive oxygen species was investigated. Experiments were divided into three groups designated as control group without antioxidants, α-tocopherol group with and BHA group. Protein oxidation was evaluated by the change of carbonyl group, total sulfydryl group, bityrosine, hydrophobicity and SDSafter oxidation for 1, 5 or 12 h. Results indicated that protein oxidation significantly increased the content of carbonyl group, dityrosine and hydrophobicity of WPI (P ＜ 0.05). However, compared with control group, WPI with α-tocopherol or BHA after 5 h oxidation exhibited 35.11% and 50.15% decrease in carbonyl gro