在基激素氧化应激下进行肌纤维蛋白水解:结构变化及其对结合选择的化物的影响
Xia Hu1, Biying Zhang1, Xiang-Ao Li1
1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Food chemistry
|May 8, 2024
概括
氧化会影响肉类蛋白质. 适度的氧化有助于水解和化物结合,而过度的氧化会导致聚合,阻碍水解. 对氧化蛋白质的肝性结合是疏水的,从而降低了α-螺旋体的含量.
科学领域:
- 食品科学 食品科学 食品科学
- 蛋白质化学 蛋白质化学
- 氧化化学 有氧化化学
背景情况:
- 发酵肉制品经历氧化,影响蛋白质结构和质量.
- 了解蛋白质氧化对于控制加工肉类的风味和质地至关重要.
研究的目的:
- 在基氧化后,研究肌纤维蛋白 (MP) 的结构变化.
- 为了确定氧化对MPs的素介导水解的影响.
- 评估氧化对MPs对特定化物的结合能力的影响.
主要方法:
- 建立一个基氧化系统,模拟发酵肉的条件.
- 分析肌纤维蛋白的结构变化,使用素消化等技术.
- 对氧化和水解的肌纤维蛋白结合的阿尔德海德的量化.
主要成果:
- 中度氧化 (H2O2 ≤ 1.0 mM) 解开了MPs,增强了素水解和化物结合.
- 过度氧化 (H2O2 ≥2.5 mM) 诱导了MP交叉链接和聚合,抑制了水解.
- 氧化MPs表现出对heptanal的最高结合亲和力,由疏水性相互作用驱动,并且降低了α-螺旋体含量.
结论:
- 基氧化显著改变肌纤维蛋白质结构和对酶性水解的敏感性.
- 氧化水平决定了蛋白质展开和聚合之间的平衡,影响了化物结合.
- 与氧化,水解的MPs的性相互作用涉及疏水力和结构修饰.
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