Moro A, Gatti C, Delorenzi N
Area Fisicoquímica, Departamento de Química-Física, Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario, Suipacha 531, (2000) Rosario, Argentina.
J Agric Food Chem. 2001 Oct;49(10):4784-9. doi: 10.1021/jf001132e.
Surface hydrophobicity of whey protein concentrate (WPC) under heated (85 degrees C for 5, 10, 20, 30, 40, and 60 min) and unheated conditions was measured using cis-parinaric acid (CPA), 1-anilino-8-naphthalenesulfonate (ANS), and a fluorescence quenching method using acrylamide as a quencher. This last method evaluates the degree of exposure of tryptophanyl residues in proteins to the solvent. The initial slope of Stern-Volmer plots, K(app), was used as an index of protein hydrophobicity. Surface hydrophobicity of WPC exhibited good relation with surface functional properties such as emulsifying and foaming. Analysis of the data obtained in this work showed that the fluorescence quenching method gave results similar to those obtained using CPA and ANS. Therefore, this simple technique is satisfactory in effectively obtaining information about the hydrophobicity of whey proteins.
使用顺式十八碳四烯酸（CPA）、1-苯胺基-8-萘磺酸盐（ANS）以及以丙烯酰胺作为猝灭剂的荧光猝灭法，测定了乳清蛋白浓缩物（WPC）在加热（85摄氏度，分别加热5、10、20、30、40和60分钟）和未加热条件下的表面疏水性。最后这种方法评估了蛋白质中色氨酸残基暴露于溶剂中的程度。Stern-Volmer曲线的初始斜率K（app）被用作蛋白质疏水性的指标。WPC的表面疏水性与诸如乳化和起泡等表面功能特性表现出良好的相关性。对本研究获得的数据进行分析表明，荧光猝灭法得到的结果与使用CPA和ANS得到的结果相似。因此，这种简单的技术在有效获取有关乳清蛋白疏水性的信息方面是令人满意的。
