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聚醇通过非共价相互作用缓解氧化,提高鱼肌纤维蛋白的消化能力

Yixia Zhangli¹, Yuhuan Luo¹, Jingjing Xie¹

¹School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.

Journal of agricultural and food chemistry

|February 19, 2025

概括

像迷香提取物这样的天然多可以保护鱼蛋白免受氧化,改善其消化性和溶解性. 这些抗氧化剂通过键和疏水性相互作用与蛋白质结合,保持结构.

科学领域:

食品科学食品科学食品科学
生物化学生化学
蛋白质化学蛋白质化学

背景情况:

氧化会对蛋白质的消化能力和功能性质产生负面影响.
多因其抗氧化能力而闻名.
了解多蛋白相互作用对于食品保存至关重要.

研究的目的:

研究各种多醇对氧化鱼肌纤维蛋白 (MP) 的影响.
澄清聚和MP之间的结合模式和相互作用机制.
评估对蛋白质氧化,可消化性和可溶性的影响.

主要方法:

在氧化应激下用甲甲酸 (PG),酸 (GA),原酸 (PCA) 和迷香提取物 (RE) 处理鱼MP.
蛋白质氧化标记物的量化 (例如,碳酸含量).
测量ABTS自由基清除活性和蛋白质消化能力.
分析蛋白质结构,可溶性和结合相互作用 (结,疏水性相互作用).

主要成果:

所有测试的多都降低了蛋白质氧化水平.
迷香提取物 (RE) 显著降低了碳酸含量 (56.16%) 并增强了ABTS基因清除 (67.34%).
在氧化条件下,RE提高了蛋白质的消化性 (33.18%) 和溶解性 (67.01%).
多-MP 相互作用主要是非共价的,涉及键和疏水力,保持二次结构.

结论:

天然多,特别是迷香提取物,是鱼蛋白质的有效抗氧化剂.
这些化合物减轻氧化损伤,增强蛋白质的消化能力和功能性质.
保护机制涉及维持蛋白质结构的非共价相互作用.

关键词:

功能性修改是一种功能性修改.在体外消化过程中消化.肌纤维细胞蛋白质是如何形成的天然的化合物是天然的化合物.蛋白质氧化过程中的蛋白质氧化.

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