CAJ | 학술논문

目的：研究茶多酚对氧化脂肪-蛋白质体系的作用机理。方法：利用分光光度计和红外光谱检测法对冻藏条件下氧化脂肪-蛋白质模拟体系中肌原纤维蛋白巯基含量、表面疏水性和二级结构进行研究。结果：在冻藏过程中，添加氧化6 h 鱼油的肌原纤维蛋白液，巯基含量的减少和表面疏水性的增加最显著，其减少值和增加值分别为28．62％和53．72％；同时β-折叠、α-螺旋的减少和β-转角、无规卷曲的增加也最明显。添加0．05％茶多酚的三个组合与其相应的对照组相比，巯基含量的减少、表面疏水性的增加和二级结构的改变都较为缓慢，其中茶多酚抑制巯基含量减少的效果十分显著。结论：氧化鱼油能加速蛋白质的变性，且氧化程度越大，加速效果越明显；而茶多酚能够通过抑制巯基含量的减少来抑制鱼油氧化而导致的蛋白质变性。
목적：연구다다분대양화지방-단백질체계적작용궤리。방법：이용분광광도계화홍외광보검측법대동장조건하양화지방-단백질모의체계중기원섬유단백구기함량、표면소수성화이급결구진행연구。결과：재동장과정중，첨가양화6 h 어유적기원섬유단백액，구기함량적감소화표면소수성적증가최현저，기감소치화증가치분별위28．62％화53．72％；동시β-절첩、α-라선적감소화β-전각、무규권곡적증가야최명현。첨가0．05％다다분적삼개조합여기상응적대조조상비，구기함량적감소、표면소수성적증가화이급결구적개변도교위완만，기중다다분억제구기함량감소적효과십분현저。결론：양화어유능가속단백질적변성，차양화정도월대，가속효과월명현；이다다분능구통과억제구기함량적감소래억제어유양화이도치적단백질변성。
Objective:To study the effects of tea polyphenols on the oxidation of fat -protein system.Methods:Sulf-hydryl content,surface hydrophobicity and secondary structure of the myofibrillar protein of the oxidation fat-protein sys-tem in frozen storage conditions had been studied by spectrophotometer,fluorescence spectrophotometer and infrared spectrometer.Results:On frozen-storage conditions,in the myofibrillar protein liquid,which have added oxidated 6 h fish oil,the decrease of sulphur content and increase of the surface hydrophobicity are most significant,the reduction and increase value is 28.62% and 53.72%,respectively.The reduction of β-pleated sheet,α-helix and the increase of random coil,β-bend are also most obvious.Compared with its corresponding control group,added 0.05% tea polyphe-nols,the decrease of sulfhydryl content,increase of the surface hydrophobicity and the change of the secondary structure are more slowly.Especially,the effect of tea polyphenols inhibiting sulphur content is significant.Conclusion:Oxidized fish oil can accelerate protein denaturation,and the greater the degree of fish oil oxidation is,the more obvious the ac-celerations are.And tea polyphenols can inhibit sulfhydryl content reducing,and suppress the protein denaturation that is caused by fish oil oxidation.