摘要
研究脂肪氧合酶催化亚油酸氧化模拟体系中,不同质量浓度的底物亚油酸对稻米醇溶蛋白羰基值、总巯基及活性巯基、表面疏水性及蛋白质的二级结构的影响。试验结果表明:氧化后,稻米醇溶蛋白的活性巯基呈现先下降后上升的趋势,总巯基呈现上升趋势。羰基值及表面疏水性均呈现一定的上升趋势,圆二色谱测定结果表明蛋白质的二级结构也发现了相应的变化。综上所述,脂肪氧合酶催化亚油酸氧化可以诱导稻米蛋白结构发生规律性变化。
In the oxidation with linoleic acid catalyzed by lipoxygenase simulation system,the effect of different concentration of the substrate linoleic acid on carbonyl value,total sulfhydryl and active sulfhydryl,surface hydrophobicity and secondary structure of gliadin in rice were studied.The results showed that after oxidation,the active sulfhydryl content of gliadin increased and then declined.The total sulfhydryl content of rice total protein rises,and gliadin drops.Carbonyl value and surface hydrophobicity were showing a rising trend.The CD spectra showed that gliadin secondary structure also found the corresponding change.To sum up,gliadin structure properties can be induced to change by the oxidation with linoleic acid catalyzed by lipoxygenase.
出处
《粮食与饲料工业》
CAS
2016年第4期27-30,36,共5页
Cereal & Feed Industry
基金
国家自然科学基金(31401621)
863计划(2102AA101705-3)
江苏省产学研联合创新资金项目(BY2013010)
