抗坏血酸对水缓冲溶液中β-乳球蛋白中核黄素敏化光化学变化的影响

Riboflavin-sensitized photochemical changes in beta-lactoglobulin in an aqueous buffer solution as affected by ascorbic acid.

作者信息

Jung M Y, Lee K H, Kim S Y

机构信息

Department of Food Science and Technology, Woosuk University, Samrea-Up, Wanju-Kun, Jeonbuk 565-701, Republic of Korea.

出版信息

J Agric Food Chem. 2000 Sep;48(9):3847-50. doi: 10.1021/jf000054s.

DOI:10.1021/jf000054s

PMID:10995280

Abstract

The effects of ascorbic acid on the riboflavin-sensitized photochemical changes in beta-lactoglobulin in an aqueous buffer solution as determined by high performance gel permeation liquid chromatography (HPGPLC), insoluble protein content, and individual amino acid content during fluorescent light illumination were studied. The riboflavin-sensitized photochemical degradation of beta-lactoglobulin was effectively inhibited by ascorbic acid, and its inhibitory effectiveness was concentration dependent. The 0.1% ascorbic acid treatment showed 74.4% inhibition of beta-lactoglobulin degradation as determined by a HPGPLC during 6 h light illumination. Insolubility of beta-lactoglobulin in a buffer solution during light illumination was also effectively decreased by ascorbic acid treatment. The riboflavin-sensitized photochemical reduction of cysteine, histidine, lysine, methionine, and tryptophan in beta-lactoglobulin was high during 6 h fluorescent light illumination. The 0.1% ascorbic acid treatment exhibited 20.8% inhibition of total amino acid degradation in beta-lactoglobulin during 6 h light illumination, showing strong inhibitory activity against the degradation of arginine, aspartic acid, cystein, glycine, histidine, phenylalanine, proline, serine, and tryptophan.

摘要

通过高效凝胶渗透液相色谱法（HPGPLC）、不溶性蛋白质含量以及荧光光照期间的单个氨基酸含量，研究了抗坏血酸对β-乳球蛋白在水性缓冲溶液中核黄素敏化光化学变化的影响。抗坏血酸有效地抑制了核黄素敏化的β-乳球蛋白光化学降解，其抑制效果呈浓度依赖性。通过HPGPLC测定，在6小时光照期间，0.1%抗坏血酸处理对β-乳球蛋白降解的抑制率为74.4%。抗坏血酸处理也有效地降低了光照期间β-乳球蛋白在缓冲溶液中的不溶性。在6小时荧光光照期间，β-乳球蛋白中半胱氨酸、组氨酸、赖氨酸、蛋氨酸和色氨酸的核黄素敏化光化学还原程度较高。在6小时光照期间，0.1%抗坏血酸处理对β-乳球蛋白中总氨基酸降解的抑制率为20.8%，对精氨酸、天冬氨酸、半胱氨酸、甘氨酸、组氨酸、苯丙氨酸、脯氨酸、丝氨酸和色氨酸的降解表现出较强的抑制活性。