CAJ | 학술논문

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%,巯幕含最增加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.
채용간자유기대유청분리단백(WPI)진행양화,병채용재양화전첨가항양화제적방법,연구기대유청분리단백양화적억제작용.실험분위3조,즉불첨가항양화제적대조조、첨가α-생육분화정간기회향미(BHA)적처리조,측정양화1、5h화12h후WPI탄기、총구기、이취락안산、표면소수성화SDS-PAGE적변화.결과표명,단백양화회현저제고WPI중적탄기함량화이취락안산함량(P＜0.05),이차회사단백질적소수성증가(P＜0.05).첨가α-생육분화BHA적유청단백양화5h,여대조조상비가이사탄기함량강저35.11%화50.15%,구막함최증가27.73%화38.82%.통과SDS-PAGE표명,첨가항양화제가이감소단백질적취합.항양화제적첨가억제료유청단백적양화.
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,hydrophobieity and SDS-PAGE after oxidation for 1,5 or 12h.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 group and 27.73% and 38.82%increase in sullydryl group,respectively.Therefore,the addition of antioxidants can result in the decrease in polymerizafion of proteins to inhibit the oxidation of WPI.