| 羟基自由基氧化体系对带鱼蛋白理化性质的影响 |
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| 引用本文： | 姜晴晴,鲁珺,胡玥,陈士国,叶兴乾,胡亚芹.羟基自由基氧化体系对带鱼蛋白理化性质的影响[J].现代食品科技,2015,31(5):116-123. |
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| 作者姓名： | 姜晴晴 鲁珺 胡玥 陈士国 叶兴乾 胡亚芹 |
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| 作者单位： | （浙江大学食品与营养系，馥莉食品研究院,浙江省农产品加工技术研究重点实验室,浙江省食品加工技术与装备工程中心,浙江杭州 310058）,（浙江大学食品与营养系，馥莉食品研究院,浙江省农产品加工技术研究重点实验室,浙江省食品加工技术与装备工程中心,浙江杭州 310058）,（浙江大学食品与营养系，馥莉食品研究院,浙江省农产品加工技术研究重点实验室,浙江省食品加工技术与装备工程中心,浙江杭州 310058）,（浙江大学食品与营养系，馥莉食品研究院,浙江省农产品加工技术研究重点实验室,浙江省食品加工技术与装备工程中心,浙江杭州 310058）,（浙江大学食品与营养系，馥莉食品研究院,浙江省农产品加工技术研究重点实验室,浙江省食品加工技术与装备工程中心,浙江杭州 310058）,（浙江大学食品与营养系，馥莉食品研究院,浙江省农产品加工技术研究重点实验室,浙江省食品加工技术与装备工程中心,浙江杭州 310058） |
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| 基金项目： | 国家科技支撑计划课题（2012BAD38B09） |
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| 摘 要： | 采用国标法测定新鲜带鱼基本营养成分和氨基酸组成,并进行营养评价分析。新鲜带鱼中,粗蛋白含量占干重的88.19%,各氨基酸评分(AAS)较高,必需氨基酸指数(EAAI)为1.64,具有较高的营养价值。在模拟体系中测定脂肪氧化指标2-硫代巴比妥酸(TBARS)值及蛋白氧化指标蛋白羰基、巯基含量等,并通过凝胶电泳分析阐明脂肪氧化和蛋白氧化对蛋白质溶解性及消化性影响。随着氧化时间的延长,TBARS值及蛋白羰基含量显著增加(p0.05),巯基含量先增加后减少,氧化1 h时达到最大值。电泳图谱显示,氧化后带鱼肌球蛋白重链发生交联聚集。随着氧化程度增加,其蛋白盐溶性显著降低(p0.05),但带鱼蛋白体外消化率在氧化1 h后达到最大值92.09%,随后逐渐降低。羟基自由基氧化体系促进带鱼脂肪和蛋白质发生氧化,蛋白盐溶性降低,但适度氧化可提高蛋白质的体外消化率。
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| 关 键 词： | 营养评价 蛋白氧化 羟基自由基氧化体系 带鱼 |
| 收稿时间： | 2014/8/31 0:00:00 |
Effect of a Hydroxyl Radical-generating System on the Characteristics of Proteins from Hairtail (Trichiurus haumela) |
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| JIANG Qing-qing,LU Jun,HU Yue,CHEN Shi-guo,YE Xing-qian and HU Ya-qin.Effect of a Hydroxyl Radical-generating System on the Characteristics of Proteins from Hairtail (Trichiurus haumela)[J].Modern Food Science & Technology,2015,31(5):116-123. |
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| Authors: | JIANG Qing-qing LU Jun HU Yue CHEN Shi-guo YE Xing-qian and HU Ya-qin |
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| Affiliation: | (Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China),(Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China),(Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China),(Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China),(Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China) and (Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China) |
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| Abstract: | General nutritional components and amino acid composition from fresh hairtails were investigated by national standard methods. The results showed that in fresh hairtails, crude protein accounted for 88.19% of dry weight, the essential amino acid index (EAAI) was 1.64, and the amino acid score (AAS) was relatively high, implying high nutritional value. In the simulated system, the value of thiobarbituric acid-reactive substances (TBARS), which is an indicator of lipid oxidation, as well as carbonyl and sulfhydryl content, which are indicators of protein oxidation, were measured. Additionally, sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) was used to explore the effect of lipid oxidation and protein oxidation on protein solubility and digestibility. With prolonged oxidation time, TBARS value and carbonyl content of myofibrillar proteins increased significantly (p < 0.05), while those of sulfhydryl content dropped after the initial increase and the peak value was reached after 1 h oxidation. The SDS-PAGE pattern showed that aggregation of myosin heavy chains occurred after oxidation. With increasing degree of oxidation, the solubility of proteinates decreased significantly (p < 0.05), while the in vitro protein digestibility of hairtail reached the highest value (92.09%) after 1 h of oxidation and then decreased gradually. The results indicated that the hydroxyl radical-generating system promoted lipid and protein oxidation in hairtail, and caused a decline in the solubility of proteinates, but moderate oxidation enhanced in vitro protein digestibility. |
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| Keywords: | nutritional evaluation protein oxidation hydroxyl radical-generating system hairtail |
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