摘要
为明确脂质过氧自由基(ROO·)对蛋黄蛋白结构和加工性能的影响,在有氧条件下分别以0、0.04、0.2、0.5、1、5、10 mmol/L 2,2'-偶氮二(2-甲基丙基咪)二盐酸盐(2,2'-Azobis (2-amidinopropane) dihydrochloride,AAPH)产生的ROO·作用于蛋黄蛋白,研究蛋黄蛋白结构、理化性质以及功能特性的变化。结果表明:随AAPH浓度增加,蛋黄蛋白的羰基含量显著增加(P<0.05),总巯基含量显著减少(P<0.05);随着氧化反应加剧,蛋黄蛋白的二、三级结构明显改变,蛋白质发生了聚集;表面疏水性表现出先增强后减弱的趋势;Zeta电位的绝对值呈现先减少后增加随后递减的趋势;此外,持续的氧化导致蛋黄蛋白溶解度下降,乳化性能分析发现0.5 mmol/L的AAPH可实现蛋黄蛋白的最佳乳化性能。主成分分析(Principal component analysis,PCA)发现,不同氧化程度下产生的ROO·对蛋黄蛋白的影响差异明显。本研究深入揭示了蛋黄蛋白在AAPH氧化体系下的变化规律,为鸡蛋加工过程中的氧化控制、品质调控提供一定的参考依据。
To clarify the effect of lipid peroxyl radicals on the structure and processing properties of egg yolk protein,peroxyl radicals produced at different concentrations of 2,2'-Azobis(2-methylpropylimide)dihydrochloride(AAPH)was applied to egg yolk proteins under aerobic conditions to study the changes of structure,physicochemical properties and functional properties of egg yolk protein.The results showed that the carbonyl content of egg yolk protein was significantly increased(P<0.05)and the total number of sulfhydryl groups was significantly reduced(P<0.05)with increasing AAPH concentration.Meanwhile,the secondary and tertiary structure of egg yolk protein changed obviously,and protein aggregation occurred with the intensification of oxidation reaction.The surface hydrophobicity showed apparent increased and then decreased.The absolute value of zeta potential showed a tendency to decrease firstly and then increasibng,and finally decreasing.In addition,the continuous oxidation resulted in the decrease of solubility of yolk protein,and the emulsification performance analysis indicated that 0.5 mmol/L of AAPH could achieve the best emulsification performance of yolk protein.Principal component analysis(PCA)showed that the effects of peroxy radical produced under different oxidation degrees on egg yolk protein varied obviously.This study revealed the changes of egg yolk protein under AAPH oxidation system,which would provide a certain reference basis for the oxidation control and quality control in egg processing.
作者
叶依林
刘钰
朱庆香
李扬扬
刘雅芝
王庆玲
YE Yilin;LIU Yu;ZHU Qingxiang;LI Yangyang;LIU Yazhi;WANG Qingling(Food College,Shihezi University,Shihezi 832003,China)
出处
《食品工业科技》
CAS
北大核心
2024年第20期98-104,共7页
Science and Technology of Food Industry
基金
兵团科技创新人才计划(2023CB013)
兵团指导性科技计划(2022ZD061)。
关键词
蛋黄蛋白
过氧自由基
脂质氧化
结构
加工性能
egg yolk proteim
peroxy radical
lipid oxidation
structure
processing performance
