摘要
为了探索脂肪氧化对蛋白质结构的影响,利用不同条件下制备的氧化脂肪,加入蛋白后在同样条件下作用一定时间,测定蛋白质的各项指标。结果表明:加入蛋白后硫代巴比妥酸值(TBA)值下降,蛋白氧化值升高(羰基含量),表面疏水性增加且最大发射波长(λmax)发生红移,二级结构变化明显。说明脂肪氧化对蛋白质结构产生了影响。
This paper deals with the effect of lipid oxidation on protein structure.Oxidized lipid products were prepared by oxidizing linoleic acid under different conditions and allowed to react with bovine serum albumin（BSA） under the same conditions（25 ℃,4 h）.Changes in various properties of BSA were determined during the reaction with oxidized lipid products.The results showed that oxidized lipid products revealed a decrease in thiobarbituric acid value（TBA） after reaction with BSA,while the oxidation value（carbonyl group content） and surface hydrophobicity of BSA increased.Meanwhile,the maximum emission wavelength of the protein showed a red shift and the secondary structure varied obviously.Therefore,lipid oxidation has a significant impact on protein structure.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第1期25-30,共6页
Food Science
基金
郑州轻工业学院博士基金项目(2007BSJJ007)
关键词
氧化脂肪
蛋白质
TBA值
蛋白氧化值
表面疏水性
二级结构
lipid oxidation
protein
TBA value
protein oxidation value
surface hydrophobicity
secondary structure
