肌肽的抗氧化特性在高铁肌红蛋白模型系统和熟猪肉饼中重新评估。
Antioxidant properties of carnosine re-evaluated in a ferrylmyoglobin model system and in cooked pork patties.
作者信息
Carlsen Charlotte U, Kröger-Ohlsen Maiken, Lund Marianne Nissen, Lund-Nielsen Tina, Rønn Birgitte, Skibsted Leif H
机构信息
Department of Dairy and Food Science, Food Chemistry, Royal Veterinary and Agricultural University, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
出版信息
J Agric Food Chem. 2002 Nov 20;50(24):7164-8. doi: 10.1021/jf020671b.
The antioxidative effect of purified carnosine (i.e., separated from the common contaminant hydrazine) has been evaluated in two systems: (i) Carnosine was found to possess poor reducing properties toward the prooxidant ferrylmyoglobin; at pH approximately 5 the presence of carnosine did not increase the rate of reduction of MbFe(IV)=O compared to autoreduction, whereas at pH 7.4 the rate constant for reduction by carnosine was 0.010 +/- 0.002 M(-1).s(-1) (I = 0.16; 25.0 degrees C). (ii) In cooked pork patties prepared from meat (longissimus dorsi and masseter) with purified or nonpurified carnosine added, the effect of purified carnosine was insignificant when compared to control patties, whereas patties with carnosine contaminated with hydrazine had a lower oxidation level than patties with purified carnosine. Carnosine is concluded not to deactivate the prooxidant ferrylmyoglobin and not to have any antioxidative effect in cooked pork.
已在两个系统中评估了纯化的肌肽（即从常见污染物肼中分离出来的）的抗氧化作用：（i）发现肌肽对促氧化剂高铁肌红蛋白的还原性能较差；在pH约为5时，与自动还原相比，肌肽的存在并未提高MbFe(IV)=O的还原速率，而在pH 7.4时，肌肽还原的速率常数为0.010±0.002 M⁻¹·s⁻¹（I = 0.16；25.0℃）。（ii）在添加了纯化或未纯化肌肽的由肉（背最长肌和咬肌）制成的熟猪肉饼中，与对照肉饼相比，纯化肌肽的效果不显著，而被肼污染的肌肽的肉饼氧化水平低于含有纯化肌肽的肉饼。得出的结论是，肌肽不会使促氧化剂高铁肌红蛋白失活，并且在熟猪肉中没有任何抗氧化作用。
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