释放生物可用性:基氧化增强银鱼肌纤维蛋白凝的消化能力和抗氧化能力
Renyu Zheng1, Haiping Zhang1, Hongyu Zhou1
1College of Food Science and Technology, Huazhong Agricultural University, National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei Province 430070, PR China.
International journal of biological macromolecules
|June 27, 2025
概括
肌纤维蛋白 (MP) 凝的中度氧化改善了其质量和消化能力,产生了更多的生物活性和必需氨基酸. 然而,过度氧化会损害MP凝质量,强调需要控制加工.
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
- 生物化学 生物化学
背景情况:
- 肌纤维蛋白 (MP) 在食品中至关重要.
- 氧化修饰可以改变蛋白质的功能.
- 了解MP凝的氧化效应对于食品加工至关重要.
研究的目的:
- 研究蛋白质氧化对肌纤维蛋白质凝的物理化学和消化特性的影响.
- 为了确定最佳的氧化水平以提高MP凝质量.
- 探索氧化修饰和消化产品的抗氧化活性之间的关系.
主要方法:
- 芬顿氧化系统用于诱导蛋白质氧化.
- 在体外动态消化模型模拟胃肠道消化.
- 三氨酸-SDS-PAGE,氨基酸分析和形状分析以评估结构和组成的变化.
- 测量凝性质 (白度,强度,保持水分的能力) 和消化产品的抗氧化能力.
主要成果:
- 中度氧化 (≤0.5毫米H2O2) 改善了MP凝的白度,凝强度和保持水分的能力.
- 消化中度氧化MP凝释放更多的必需氨基酸和具有增强抗氧化能力的生物活性.
- 特定蛋白质 (A0A3N0XHW1,A0A3N0ZA05) 的氧化修饰程度与消化产品的抗氧化活性相关.
- 过度氧化 (> 0.5 mM H2O2) 对MP凝质量产生了负面影响.
结论:
- 适度的蛋白质氧化对肌纤维蛋白质凝的食用质量和消化能力有好处.
- 控制的氧化可以增强MP衍生产品的功能性质和生物活性.
- 在水产品的储存和加工过程中,避免过度氧化至关重要,以保持质量.
- 结果为开发功能性食品和推进与水产品相关的生命科学提供了洞察力.
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