通过羟基自由基氧化对白头红尾鱼肉肌原纤维蛋白理化及功能特性的影响。

College of Food Science, Shihezi University, Shihezi 832000, China.

Molecules. 2019 Sep 3;24(17):3205. doi: 10.3390/molecules24173205.

The effects of chlorogenic acid (CA) (6, 30, and 150 μM/g protein) on the physicochemical and functional properties of Coregonus peled myofibrillar protein (MP) through oxidation using a hydroxyl radical oxidation system (0.01 mM FeCl, 0.01 mM Asc, and 1 mM HO) were investigated. The result showed that CA inhibited the increase in protein carbonyl content but did not prevent losses in sulfhydryl and free amine contents caused by oxidation. The presence of CA also increased conformational changes in the secondary and tertiary structures of oxidized MP. Oxidized MP containing 6 μM/g CA had superior functional properties (solubility, emulsifying, foaming, and gel properties), while oxidized MP containing 150 μM/g CA aggregated, resulting in insolubility and a poor gel network.

本研究采用羟自由基氧化体系（0.01 mM FeCl、0.01 mM Asc 和 1 mM HO），探讨了绿原酸（CA）（6、30 和 150 μM/g 蛋白）对哲罗鱼肌原纤维蛋白（MP）理化及功能特性的氧化影响。结果表明，CA 抑制了蛋白羰基含量的增加，但不能防止氧化引起的巯基和游离氨基含量的损失。CA 的存在也增加了氧化 MP 二级和三级结构的构象变化。含有 6 μM/g CA 的氧化 MP 具有较好的功能特性（溶解性、乳化性、起泡性和凝胶性能），而含有 150 μM/g CA 的氧化 MP 则聚集，导致不溶性和较差的凝胶网络。