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Succinylated whey protein isolate as a sustained-release excipient of puerarin derivative oral tablets:Preparation,optimization and pharmacokinetics 被引量:2
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作者 Rui Zhang Yu Zhang +3 位作者 Yue Wu Jun Liu Tiantian Ye Shujun Wang 《Asian Journal of Pharmaceutical Sciences》 SCIE CAS 2018年第4期383-394,共12页
This work was done to investigate succinylated commercial whey protein isolate(S-WPI)as an oral sustained-release delivery carrier for puerarin 5(PR-5). The succinylation condi-tions were established for S-WPIs by opt... This work was done to investigate succinylated commercial whey protein isolate(S-WPI)as an oral sustained-release delivery carrier for puerarin 5(PR-5). The succinylation condi-tions were established for S-WPIs by optimization of single factor study and Box–Beehnkendesign. The effect of succinylation degree on S-WPIs solubility was evaluated. Physicochem-ical properties of S-WPIs dried by different three methods on their flow ability, particle size,morphology and in vitro release behavior were studied. After preparing PR-5 sustained re-lease protein tablets with S-WPIs as the carrier by direct powder compression method, thedrug release were studied in vitro and the oral pharmacokinetics and bioavailability wasevaluated using in vivo dog model. It was observed that concentration of substrate has asignificant effect on succinylation. Release behavior in vitro showed spry dried S-WPIs with100% succinylation rate and 30% drug loading would be applied to the preparation of PR-5 sustained-release protein tablets based on the swelling mechanism(protein loss). Comparedwith PR-5 conventional tablet with oral administration, T max value of PR-5 sustained-releaseprotein tablets was approximately 1.58 fold greater than those of the conventional tablets asfurther evidenced by the significantly prolonged MRT and T 1/2. The findings demonstratedthat spray-dried S-WPIs has potential as a promising functional excipient for the design of PR-5 oral sustained-release tablets which can fully improve sustained-release effect and oral bioavailability. 展开更多
关键词 whey protein isolate SUCCINYLATION PUERARIN 5 Sustained drug delivery PHARMACOKINETICS
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Influence of particle size and ionic strength on the freeze-thaw stability of emulsions stabilized by whey protein isolate 被引量:2
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作者 Hao Lai Fuchao Zhan +5 位作者 Yujie Wei Abel W.S.Zongo Sha Jiang Haomin Sui Bin Li Jing Li 《Food Science and Human Wellness》 SCIE 2022年第4期922-932,共11页
The influence of particle size and ionic strength on the freeze-thaw(FT) stability of emulsions stabilized by whey protein isolate(WPI) was investigated in this study. The destabilization of emulsions during the FT pr... The influence of particle size and ionic strength on the freeze-thaw(FT) stability of emulsions stabilized by whey protein isolate(WPI) was investigated in this study. The destabilization of emulsions during the FT process could be suppressed in a way by decreasing the particle size of the initial emulsions, which was the result of retarding the coalescence between oil droplets. To further improve the FT stability of emulsions, different amounts of Na Cl were added before emulsification. The emulsions with the ionic strength at 30–50 mmol/L exhibited good FT stability. Notably, the ionic strength in this range would not lower the freezing point of emulsions below the freezing temperature used in this study. Salt addition could improve the structural properties of proteins, which was available to strengthen the rigidity and thickness of interfacial layers, sequentially building up the resistance that the destruction of ice crystals to emulsions. Moreover, stronger flocculation between emulsion droplets could promote the formation of a gel-like network structure dominated by elasticity in the emulsion system, which might effectively inhibit the movement of droplets, and improve the FT stability of emulsions eventually. The result was of great significance for the preparation of emulsion-based foods with improved FT stability. 展开更多
关键词 EMULSION Freeze-thaw stability whey protein isolate Particle size Ionic strength
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Comparison of Interfacial and Foaming Properties of Soy and Whey Protein Isolates
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作者 Cecilia Abirached Claudia Alejandra Medrano +3 位作者 Aria Claudia Araujo Patrick Moyna Maria Cristina Anon Luis Alberto Panizzolo 《Journal of Food Science and Engineering》 2012年第7期376-381,共6页
A comparative study on the foaming properties and behavior at the air-water interface of soy and whey protein isolates were made, Foams were obtained by the method of gas bubbling. The initial rate of passage of liqui... A comparative study on the foaming properties and behavior at the air-water interface of soy and whey protein isolates were made, Foams were obtained by the method of gas bubbling. The initial rate of passage of liquid to the foam (vi) and the maximum volume of liquid incorporated to the foam (VLEmax) were determined. The destabilization process of the formed foams was analyzed by a biphasic second order equation. Measurements of equilibrium surface tension (water/air) and surface rheological properties were carried out in a dynamic drop tensiometer. The foaming capacity (vi and VLEmax) and the stability of foams prepared with the whey protein isolates (WPI) were better than those formulated with the soy protein isolates (SPI). WPI foams were more stable showing the lower values of rate constants of gravity drainage and disproportion. There were significant differences (P 〈 0.05) in the dilatational modulus in the surface rheology measurements, which were higher at the interface with WPI, implying greater resistance of the film formed to collapse and disproportion. In conclusion, WPI formed better and more stable foams than the SPI. 展开更多
关键词 Soy protein isolates (SPI) whey protein isolates (wpi disproportion gravitational drainage.
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Stability of β-carotene microcapsules with Maillard reaction products derived from whey protein isolate and galactose as coating materials 被引量:3
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作者 Zhan-mei JIANG Li-na BAI +2 位作者 Nan YANG Zhi-biao FENG Bo TIAN 《Journal of Zhejiang University-Science B(Biomedicine & Biotechnology)》 SCIE CAS CSCD 2017年第10期867-877,共11页
The stability of β-carotene microcapsules using Maillard reaction products(MRPs) derived from whey protein isolate(WPI) and galactose as coating materials, was studied under the varying environmental conditions o... The stability of β-carotene microcapsules using Maillard reaction products(MRPs) derived from whey protein isolate(WPI) and galactose as coating materials, was studied under the varying environmental conditions of temperature, pH, air, incandescent light, and ultraviolet(UV) light.Scanning electron microscopy showed that microcapsules prepared by WPI-galactose MRPs displayed a smooth and less concave-convex surface and that the particle size(D_(50)) of the microcapsules made with WPI-galactose MRPs was smaller than those made with WPI-galactose mixture.The storage stability of β-carotene microencapsulated in WPI-galactose MRPs was remarkably better than that of β-carotene microencapsulated in the WPI-galactose mixture and that of β-carotene crystal, in respect of temperature, pH, air, incandescent light, and UV light measurements.When the storage temperature was increased from 5 to 105 ℃, the retention rate of β-carotene microcapsules significantly decreased(P〈0.05).When p H values were increased from 1 to 12, the β-carotene retention rate of the microcapsules significantly increased and afterward decreased.Compared with the retention rate of β-carotene microencapsulated in a WPI-galactose mixture, the retention rate of β-carotene microencapsulated in WPI-galactose MRPs was at a maximum between pH 8 and 9.Under the actions of air, incandescent light, and UV light, the retention rates of β-carotene microcapsules in WPI-galactose MRPs and WPI-galactose mixture, as well as in β-carotene crystal, decreased significantly as the storage time increased(P〈0.05).Therefore, the use of WPI-galactose MRPs as coating materials can aid in improving the storage stability of β-carotene microcapsules. 展开更多
关键词 Maillard reaction products (MRPs) whey protein isolate (wpi β--Carotene Microcapsule STABILITY
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Gastrointestinal digestive fate of whey protein isolate coated liposomes loading astaxanthin:Lipolysis,release,and bioaccessibility 被引量:3
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作者 Li Pan Hua Li +3 位作者 Lifen Hou Zhengang Chang Yuanyuan Li Xueqin Li 《Food Bioscience》 SCIE 2022年第1期115-121,共7页
Whey protein isolate coated astaxanthin-loaded liposomes were prepared in this work.The gastrointestinal digestive fate of whey protein isolate coated astaxanthin-loaded liposomes was evaluated in terms of particle si... Whey protein isolate coated astaxanthin-loaded liposomes were prepared in this work.The gastrointestinal digestive fate of whey protein isolate coated astaxanthin-loaded liposomes was evaluated in terms of particle size,size distribution,zeta potential,and morphology during in vitro digestion as a function of time.Analysis on the particle size and morphology of whey protein isolate coated astaxanthin-loaded liposomes showed that the majority of particles maintained spherical shape with a progressive increase of particle size after passage through the digestion.The zeta potential on whey protein isolate coated astaxanthin-loaded liposomes became highly negative after digestion.As compared in uncoated liposomes,the astaxanthin release in whey protein isolate coated liposomes was slower in simulated gastric fluid digestion,while was faster in simulated intestinal fluid digestion.Through in vitro digestion,the bioaccessibility of astaxanthin was improved significantly after whey protein isolate coating.It was also found that the whey protein isolate coating could protect liposomes against destruction and suppress the lateral mobility of pyrene,resulting in lower micropolarity and fluidity of liposomal membrane during the digestion.These findings may guide the potential application of whey protein isolate coated liposomes for improving the bioaccessibility and stability of astaxanthin in nutraceuticals and pharmaceutics. 展开更多
关键词 ASTAXANTHIN Liposomes whey protein isolate coating RELEASE LIPOLYSIS BIOACCESSIBILITY
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Combination of microwave heating and transglutaminase cross-linking enhances the stability of limonene emulsion carried by whey protein isolate 被引量:1
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作者 Akhunzada Bilawal Xindi Wang +4 位作者 Kwang-Chol Oh Abdul Qayum Munkh-Amgalan Gantumur Zhanmei Jiang Juncai Hou 《Food Bioscience》 SCIE 2022年第3期707-715,共9页
In this study,we examined the effect of transglutaminase(TG)cross-linking time(0 h,2 h,4 h,8 h,and 12 h)on the stability of limonene emulsion loaded by microwave-heated WPI(MWPI).Size exclusion chromatography results ... In this study,we examined the effect of transglutaminase(TG)cross-linking time(0 h,2 h,4 h,8 h,and 12 h)on the stability of limonene emulsion loaded by microwave-heated WPI(MWPI).Size exclusion chromatography results showed that molecular weight of TG-treated MWPI and WPI was enhanced with the increase in TG cross-linking time(0–12 h).Microwave and TG cross-linking decreased particle size(7.55%)and increasedζ-potential(5.33%)and protein adsorption(4.58%)of WPI emulsion at TG cross-linking time of 12 h.CLSM results showed smaller droplet size of MWPI-TG emulsion and its uniform size.The obtained limonene emulsion loaded by MWPI-TG at 12 h showed the lowest creaming index and the strongest oxidative stability under aerobic conditions after 10th days of storage.Thus,the combination of microwave heating and TG cross-linking effectively enhanced the stability of limonene emulsion stabilized by WPI and facilitating the application of WPI in the fields of food,medicine,cosmetics,and other areas. 展开更多
关键词 Microwave whey protein isolates D-LIMONENE EMULSION Stability
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糖基化对分离乳清蛋白结构和功能特性的影响 被引量:2
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作者 张园园 王聪 +3 位作者 马琴 李冬冬 李佩佩 刘敦华 《中国食品学报》 EI CAS CSCD 北大核心 2023年第1期54-65,共12页
为确定糖基化处理分离乳清蛋白的最佳工艺,研究其结构和功能特性,以分离乳清蛋白(WPI)与沙蒿胶(ASG)为原料,进行糖基化反应。通过响应面法确定改性WPI最佳工艺参数为:时间118 min,温度90℃,反应初始pH 12,在该条件下乳化活性为0.735,乳... 为确定糖基化处理分离乳清蛋白的最佳工艺,研究其结构和功能特性,以分离乳清蛋白(WPI)与沙蒿胶(ASG)为原料,进行糖基化反应。通过响应面法确定改性WPI最佳工艺参数为:时间118 min,温度90℃,反应初始pH 12,在该条件下乳化活性为0.735,乳化稳定性为245.103。在最佳工艺参数条件下,制备糖基化产物,结果表明,糖基化产物(WPI-ASG)与单一蛋白相比,微观结构差异显著,乳液粒径分布相似,参与反应的主要游离氨基酸赖氨酸(Lys)和精氨酸(Arg)分别减少了23%和31.1%,荧光强度降低,FTIR-ART光谱图显示对应吸收峰有明显的减弱或增强,SDS-PAGE测得泳道强度下降,差示扫描热量仪测得峰值温度和热焓值升高。综合分析表明,WPI-ASG具有更好的乳化性和热稳定性。本研究结果对分离乳清蛋白的乳化性能提升,蛋白-多糖共价复合物的制备,物理稳定性的提高,应用蛋白或糖类的开发,具有一定参考意义。 展开更多
关键词 分离乳清蛋白 沙蒿胶 糖基化 结构 功能特性
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Physicochemical properties and antibacterial application of silver nanoparticles stabilized by whey protein isolate
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作者 Aoqiong Zeng Beibei Wang +3 位作者 Cheng Zhang Ruijin Yang Shuhuai Yu Wei Zhao 《Food Bioscience》 SCIE 2022年第2期498-506,共9页
Nano metal materials have been widely explored to be applied in medical,environmental,and material science.Among these nanoparticles,especially silver nanoparticles(AgNPs),have drawn increasing attention for antimicro... Nano metal materials have been widely explored to be applied in medical,environmental,and material science.Among these nanoparticles,especially silver nanoparticles(AgNPs),have drawn increasing attention for antimicrobial applications.Most researchers are keen on the development of the biologically friendly capping reagents for the synthesis of AgNPs,instead of unfriendly organic polymers.In this study,the liquid chemical reduction method was used to synthesize AgNPs with edible whey protein isolate(WPI)as a capping reagent.These WPI-AgNPs had a broad size distribution(average diameter of 138.6 nm),and their dimensions could be readily controlled in the range of 22.5-149.6 nm by introducing different concentrations of chloride.Subsequently,it was confirmed that WPI-AgNPs were formed through two mechanisms,which were respectively reduced in situ(without the addition of NaCl)and ex situ(in presence of NaCl)to yield silver nanoparticles.The WPI-AgNPs synthesized in presence of 10 mM of NaCl as mediation reagent were stable at room temperature or 4℃ up to 3 months.Furthermore,the synthesized WPI-AgNPs had a good antibacterial activity toward pathogens including Gram-negative E.coli and Gram-positive S.aureus.The results shed light on method and capping reagent to stabilize silver nanoparticles,which highlighted the potential of WPI and chloride in metal nanoparticle synthesis. 展开更多
关键词 Silver nanoparticles whey protein isolate CHLORIDE Liquid chemical reduction method
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美拉德反应对乳清分离蛋白及其水解物抗氧化性的影响 被引量:12
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作者 杜玲玲 刘璐 +4 位作者 李晓东 张秀秀 赵永波 王海霞 夏琪娜 《食品科学》 EI CAS CSCD 北大核心 2017年第1期171-176,共6页
以乳清分离蛋白及其蛋白水解物为原料分别与半乳糖发生美拉德反应,研究两者美拉德反应的褐变程度、接枝度及产物荧光光谱的变化,同时以乳清分离蛋白和蛋白水解物作对照,研究两者美拉德反应产物的抗氧化性。结果表明:乳清分离蛋白及其水... 以乳清分离蛋白及其蛋白水解物为原料分别与半乳糖发生美拉德反应,研究两者美拉德反应的褐变程度、接枝度及产物荧光光谱的变化,同时以乳清分离蛋白和蛋白水解物作对照,研究两者美拉德反应产物的抗氧化性。结果表明:乳清分离蛋白及其水解物美拉德反应的褐变程度、接枝度及产物的抗氧化性均在4 h达到最大。其中,乳清分离蛋白及其水解物与半乳糖美拉德反应的褐变程度和接枝度最大值分别为1.114、18.431%和1.413、28.273%;两者美拉德反应产物的还原力、2,2’-联氨-二(3-乙基-苯并噻唑-6-磺酸)二铵盐自由基清除能力和1,1-二苯基-2-三硝基苯肼自由基清除能力分别为0.605、46.29%、61.77%和0.923、69.81%、78.43%,均显著高于对照组(P<0.05)。同时,内源荧光光谱发现,美拉德反应改变了乳清分离蛋白及其水解物的构象,使二者的结构更加松散。 展开更多
关键词 乳清分离蛋白 乳清分离蛋白水解物 美拉德反应 抗氧化性
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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 被引量:19
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作者 孔保华 孙妍 熊幼翎 《食品科学》 EI CAS CSCD 北大核心 2010年第3期5-10,共6页
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... 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-PAGE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-PAGE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。 展开更多
关键词 抗氧化剂 乳清分离蛋白 蛋白氧化 羟自由基
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蛋白质-多糖复合物对β-胡萝卜素乳液的影响 被引量:10
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作者 许朵霞 王小亚 +4 位作者 尤嘉 蒋俊平 姜雪 袁芳 高彦祥 《食品研究与开发》 CAS 北大核心 2012年第4期9-13,共5页
研究高温条件下,不同反应时间形成的乳清分离蛋白(WPI)-甜菜果胶共价复合物对β-胡萝卜素乳液稳定性的影响。研究发现,WPI与甜菜果胶在80℃,反应5 h后形成的β-胡萝卜素乳液粒径较小,稳定性较好,其在高温、冷冻-解冻、高离子强度、低酸... 研究高温条件下,不同反应时间形成的乳清分离蛋白(WPI)-甜菜果胶共价复合物对β-胡萝卜素乳液稳定性的影响。研究发现,WPI与甜菜果胶在80℃,反应5 h后形成的β-胡萝卜素乳液粒径较小,稳定性较好,其在高温、冷冻-解冻、高离子强度、低酸各种不同加工条件下明显改善β-胡萝卜素乳液稳定性。 展开更多
关键词 乳清分离蛋白 甜菜果胶 共价复合 β-胡萝卜素乳液 稳定性
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微波加热对牛乳清蛋白氧化的影响 被引量:7
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作者 肖瀛 方雨婷 +4 位作者 胡业芹 谢凡 周小理 周一鸣 徐迪 《食品工业科技》 CAS CSCD 北大核心 2014年第8期105-108,113,共5页
本研究旨在探究普通加热和微波加热对牛乳清分离蛋白(WPI)氧化影响的差别。分别比较普通方式加热15、30、60和90min以及微波加热60、120、240和360s后WPI的羰基含量、巯基含量、二聚酪氨酸水平、表面疏水性、荧光光谱和SDS-PAGE电泳的... 本研究旨在探究普通加热和微波加热对牛乳清分离蛋白(WPI)氧化影响的差别。分别比较普通方式加热15、30、60和90min以及微波加热60、120、240和360s后WPI的羰基含量、巯基含量、二聚酪氨酸水平、表面疏水性、荧光光谱和SDS-PAGE电泳的变化。结果表明,与普通加热相比,较长时间(>120s)的微波加热会使WPI的羰基含量、二聚酪氨酸含量明显的增加,巯基含量明显下降,表面疏水性与荧光光谱结果显示长时间微波加热可能对WPI结构有明显修饰作用并改变其空间构象,SDS-PAGE结果显示长时间微波加热有明显的交联现象产生。 展开更多
关键词 乳清分离蛋白 蛋白质氧化 微波加热
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乳清分离蛋白与壳聚糖美拉德反应初级阶段产物乳化性研究 被引量:6
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作者 许朵霞 包亚妮 +3 位作者 闫冰 房子舒 高彦祥 袁芳 《食品科学》 EI CAS CSCD 北大核心 2012年第7期16-19,共4页
采用干热美拉德反应制备乳清分离蛋白(WPI)-壳聚糖复合物,通过对复合物的乳液粒径及稳定性分析,研究反应温度、WPI与壳聚糖质量比及反应时间对复合物乳化性的影响。荧光光谱分析表明:WPI和壳聚糖在干热反应后发生共价交联并且结构发生... 采用干热美拉德反应制备乳清分离蛋白(WPI)-壳聚糖复合物,通过对复合物的乳液粒径及稳定性分析,研究反应温度、WPI与壳聚糖质量比及反应时间对复合物乳化性的影响。荧光光谱分析表明:WPI和壳聚糖在干热反应后发生共价交联并且结构发生了变化。WPI与壳聚糖在50℃、相对湿度79%干热条件下,反应1~4d的产物为Maillard反应初级阶段产物,该产物的乳化性质得到改善。其中,WPI与壳聚糖以质量比1:4混合,50℃反应1d的产物乳化稳定性是反应前的10倍。 展开更多
关键词 乳清分离蛋白(wpi) 壳聚糖 美拉德反应 乳化性
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自由基氧化引起乳清蛋白溶解性、凝胶强度和乳化性变化的研究 被引量:9
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作者 崔旭海 孔保华 熊幼翎 《食品工业科技》 CAS CSCD 北大核心 2009年第2期145-148,共4页
主要研究了在羟基自由基氧化体系中,不同H2O2浓度(1~20mmol/L)及不同FeCl3浓度(0.1~2mmol/L)对乳清蛋白溶解性、凝胶强度和乳化性等功能特性的影响。每种氧化条件的氧化时间分别为1、3、5h。结果表明:氧化对蛋白功能性起着很大的破坏... 主要研究了在羟基自由基氧化体系中,不同H2O2浓度(1~20mmol/L)及不同FeCl3浓度(0.1~2mmol/L)对乳清蛋白溶解性、凝胶强度和乳化性等功能特性的影响。每种氧化条件的氧化时间分别为1、3、5h。结果表明:氧化对蛋白功能性起着很大的破坏作用,同未氧化的对照组乳清蛋白相比,氧化后乳清蛋白在所有氧化条件下,溶解性降低超过35%、凝胶强度降低达85%以上,在不同的氧化剂浓度下,5h氧化后乳清蛋白的乳化性均降低达60%以上,FeCl3浓度的改变对功能性的破坏更大。并且发现,溶解性的降低直接影响着蛋白的凝胶性和乳化性。总之,氧化会破坏蛋白质的结构,降低乳清蛋白的功能特性,但是适当的氧化可以提高乳化性。在实际生产中应该合理控制蛋白氧化的发生。 展开更多
关键词 蛋白氧化 乳清蛋白 溶解性 凝胶强度 乳化性
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不同微波预处理对苹果汁褐变特性的影响 被引量:9
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作者 易建华 朱丹 朱振宝 《食品工业科技》 CAS CSCD 北大核心 2014年第14期264-267,271,共5页
为了抑制苹果汁在加工过程中的褐变,将微波加热技术与乳清分离蛋白(WPI)、抗坏血酸(AA)、柠檬酸(CA)三种褐变抑制剂相结合,采用不同的微波功率和时间处理苹果原料,研究不同预处理方式对苹果汁褐变特性的影响。结果表明,随着微波功率提... 为了抑制苹果汁在加工过程中的褐变,将微波加热技术与乳清分离蛋白(WPI)、抗坏血酸(AA)、柠檬酸(CA)三种褐变抑制剂相结合,采用不同的微波功率和时间处理苹果原料,研究不同预处理方式对苹果汁褐变特性的影响。结果表明,随着微波功率提高和处理时间的延长,苹果汁多酚氧化酶(PPO)活性降低,色泽提高;当功率为720W,处理时间120s时,果汁PPO几乎被完全抑制,色泽、总酚、氨基态氮含量增加,总糖含量下降,总酸含量略微提高。其中,经WPI水浴微波处理后的果汁L值为91.14,与其他预处理后的果汁色泽相差不大,且总酚含量增幅最小,因而是较佳的抑制果汁褐变方法。 展开更多
关键词 苹果汁 微波 褐变 多酚氧化酶(PPO) 乳清分离蛋白(wpi)
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自由基氧化引起乳清蛋白理化性质变化的研究 被引量:17
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作者 崔旭海 孔保华 熊幼翎 《中国乳品工业》 CAS 北大核心 2008年第9期31-34,64,共5页
研究了在羟基自由基氧化体系中,不同H2O2浓度(1~20 mmol/L)及不同FeCl3浓度(0.1~2 mmol/L)对乳清蛋白羰基、巯基、二聚酪氨酸等理化性质的影响。每种氧化条件的氧化时间分别为1,3,5 h.。结果表明:氧化显著地影响了乳清蛋白的理化性质... 研究了在羟基自由基氧化体系中,不同H2O2浓度(1~20 mmol/L)及不同FeCl3浓度(0.1~2 mmol/L)对乳清蛋白羰基、巯基、二聚酪氨酸等理化性质的影响。每种氧化条件的氧化时间分别为1,3,5 h.。结果表明:氧化显著地影响了乳清蛋白的理化性质,同未氧化的对照组乳清蛋白相比,经过5 h氧化,所有浓度的FeCl3体系中,羰基增加3倍以上;所有条件下的巯基损失均达40%以上;在浓度为20 mmol/L的H2O2或2 mmol/L的FeCl3中,二聚酪氨酸分别增加了5倍和7倍。并且发现,在不同的FeCl3条件下其变化趋势更为迅速。由此可知,氧化极大程度地改变了蛋白的理化性质,并可能导致蛋白结构的改变,进而可能影响其功能性质。 展开更多
关键词 蛋白氧化 乳清分离蛋白 自由基体系 理化性质
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羟基自由基氧化体系对乳清蛋白、β-乳球蛋白化学结构的影响 被引量:9
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作者 孙妍 孔保华 刘骞 《食品科学》 EI CAS CSCD 北大核心 2009年第11期17-21,共5页
本实验主要研究乳清蛋白(WPI)和β-乳球蛋白(β-Lg)经过FeCl3/抗坏血酸(AsA)/H2O2产生的羟基自由基氧化系统氧化后化学结构产生的变化。两种蛋白分别经过0.1mmol/L或者1mmol/LFeCl3氧化1、5和12h后,总巯基、游离氨都下降,而羰基、二聚... 本实验主要研究乳清蛋白(WPI)和β-乳球蛋白(β-Lg)经过FeCl3/抗坏血酸(AsA)/H2O2产生的羟基自由基氧化系统氧化后化学结构产生的变化。两种蛋白分别经过0.1mmol/L或者1mmol/LFeCl3氧化1、5和12h后,总巯基、游离氨都下降,而羰基、二聚酪氨酸和疏水性都呈增加的趋势。低Fe3+浓度氧化1h,WPI巯基含量降低38.5%,β-Lg降低11.6%;而游离氨分别降低20.68%和0.64%。高Fe3+浓度氧化5h,WPI羰基增加32.4%,β-Lg增加8.4%;二聚酪氨酸分别增加132.4%和28%;疏水值增加161.1%和0.7%。高Fe3+浓度带来的氧化效果要比低Fe3+浓度明显(p<0.05)。这说明,氧化改变了蛋白的化学结构,氧化程度取决于浓度Fe3+的浓度,且β-乳球蛋白比乳清蛋白有更好的稳定性。 展开更多
关键词 蛋白氧化 乳清蛋白 Β-乳球蛋白 羟基自由基 化学结构
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低酯果胶和乳清分离蛋白复合凝胶性质的研究 被引量:3
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作者 刘贺 朱丹实 +4 位作者 刘丽萍 陈忠川 徐学明 过世东 金征宇 《食品科学》 EI CAS CSCD 北大核心 2009年第11期66-70,共5页
本实验研究混合体系pH值、NaCl浓度和CaCl2浓度对低酯果胶与乳清蛋白复合凝胶的硬度和持水能力的影响。响应面分析结果表明,pH值、NaCl浓度和CaCl2浓度对凝胶性质有显著影响。低酯果胶和乳清分离蛋白复合凝胶的最佳条件为pH6、NaCl浓度0... 本实验研究混合体系pH值、NaCl浓度和CaCl2浓度对低酯果胶与乳清蛋白复合凝胶的硬度和持水能力的影响。响应面分析结果表明,pH值、NaCl浓度和CaCl2浓度对凝胶性质有显著影响。低酯果胶和乳清分离蛋白复合凝胶的最佳条件为pH6、NaCl浓度0.2mol/L、CaCl2浓度10mmol/L,在此条件下制得的复合凝胶强度接近200g,持水能力接近75%。 展开更多
关键词 果胶 乳清蛋白 凝胶 凝胶硬度 持水能力
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羟基自由基氧化对乳清蛋白氨基酸含量的影响 被引量:9
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作者 崔旭海 孔保华 《食品工业科技》 CAS CSCD 北大核心 2010年第10期85-89,共5页
主要研究了在羟基自由基氧化体系中,不同的H2O2浓度(1~20mmol/L)和FeCl3浓度(0.1~2mmol/L)下对乳清蛋白羰基、氨基和氨基酸含量的影响,每种氧化条件的氧化时间分别为1、3、5h。结果表明:氧化导致了蛋白中羰基含量的增加和氨基含量的降... 主要研究了在羟基自由基氧化体系中,不同的H2O2浓度(1~20mmol/L)和FeCl3浓度(0.1~2mmol/L)下对乳清蛋白羰基、氨基和氨基酸含量的影响,每种氧化条件的氧化时间分别为1、3、5h。结果表明:氧化导致了蛋白中羰基含量的增加和氨基含量的降低,并且显著地影响了乳清蛋白的氨基酸含量。同未氧化的对照组乳清蛋白相比,总氨基酸和必需氨基酸含量均发生了明显降低,并且随着氧化时间的增加降低越迅速。总氨基酸含量最多降低达13%,必需氨基酸降低达16.2%,尤其在FeCl3体系表现更为显著。同时也发现,氨基酸的变化与羰量和氨基的变化是密切相关的。因此,在实际生产中我们应尽量控制蛋白氧化的发生,以减少氨基酸等营养成分的损失。 展开更多
关键词 羟基自由基 蛋白氧化 乳清蛋白 氨基酸 含量
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乳清蛋白抗氧化肽对H_2O_2所致人胚肺成纤维细胞MRC-5过氧化损伤的保护作用 被引量:4
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作者 彭新颜 孔保华 熊幼翎 《中国农业科学》 CAS CSCD 北大核心 2010年第14期2982-2989,共8页
【目的】探讨纯化后的乳清蛋白抗氧化肽P4对人胚肺成纤维细胞(human lung fibroblast)MRC-5过氧化损伤的保护作用及可能的作用机制。【方法】采用H2O2诱导建立细胞氧化损伤模型,应用四唑蓝快速比色法(MTT法)检测细胞存活率,通过检测细... 【目的】探讨纯化后的乳清蛋白抗氧化肽P4对人胚肺成纤维细胞(human lung fibroblast)MRC-5过氧化损伤的保护作用及可能的作用机制。【方法】采用H2O2诱导建立细胞氧化损伤模型,应用四唑蓝快速比色法(MTT法)检测细胞存活率,通过检测细胞培养液中超氧化物歧化酶(SOD)、过氧化氢酶(CAT)和谷胱甘肽过氧化物酶(GSH-Px)活性及丙二醛(MDA)含量,来确定P4对过氧化损伤MRC-5细胞的保护作用,并利用电镜观察细胞形态学变化。【结果】1mmol·L-1H2O2孵育24h可显著诱导MRC-5细胞损伤,使细胞存活力下降到22.47%,细胞经不同浓度的抗氧化肽P4(4、20、100μg·mL-1)与H2O2共孵育后,特别是100μg·mL-1(高剂量组)抗氧化肽P4可使细胞存活率达到44.77%。同时,提高乳清蛋白抗氧化肽P4的浓度,可促进受损的MRC-5细胞修复,提高了SOD、CAT、GSH-Px酶活性,降低MDA含量。扫描电镜和透射电镜观察结果也表明,一定浓度的乳清抗氧化肽对MRC-5细胞具有保护作用。【结论】乳清抗氧化肽通过拮抗H2O2而对MRC-5的过氧化损伤具有保护作用。 展开更多
关键词 乳清蛋白多肽 抗氧化能力 人胚肺成纤维细胞 过氧化氢 保护作用
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