酶"自我牺牲"灭反应性氧物种阻断了蛋白蛋白的氧化和稀释降解
Jingping Chen1, Ziyuan Wang1, Nan Xiao1
1The National Center for Precision Machining and Safety of Livestock and Poultry Products Joint Engineering Research Center, College of Food Science, South China Agricultural University, 510642, China.
Food chemistry
|August 21, 2025
概括
酶 (LYZ) 通过清除活性氧物种 (ROS) 来保护蛋白蛋白 (EWP) 免受氧化. 这种"自我牺牲"机制增强了EWP的储存稳定性,并保留了蛋白质结构.
科学领域:
- 食品科学
- 生物化学
- 蛋白质化学
背景情况:
- 蛋白蛋白 (EWP) 在储存过程中容易氧化,影响其质量和功能.
- 反应性氧物种 (ROS) 是EWP氧化的主要驱动因素,导致不良变化.
- 酶 (LYZ) 是蛋中的一种酶,具有潜在的抗氧化特性.
研究的目的:
- 通过灭反应性氧物种 (ROS),阐明lyszyme (LYZ) 抑制蛋白蛋白 (EWP) 氧化的机制.
- 评估LYZ补充对EWP稳定性,氧化程度,微观结构和储存期间构造变化的影响.
主要方法:
- 用耗尽和补充的LYZ水平来准备EWP系统.
- 在储存期间评估了EWP的稳定性,氧化程度,微观结构和形状变化.
- 测量的主要参数包括ROS产量,粒子大小,泽塔电位,明显粘度和二次结构 (α-螺旋,β-片).
主要成果:
- LYZ补充 (0. 1- 0. 5%) 显著降低了高达95. 36%的ROS产量.
- 通过侧链减少氨基酸来清除ROS,维护蛋白质结构和储存稳定性,LYZ保护EWP.
- 被补充的LYZ保留了EWP微观结构,由均的粒子大小和稳定的泽塔电位和粘度证明.
- LYZ减轻了ROS引起的α-螺旋和β-叶结构损伤,LYZ增加了0.5%的α-螺旋含量.
结论:
- 酶作为一种"自我牺牲"的抗氧化剂,有效地清除ROS以防止EWP氧化.
- 补充LYZ是一种可行的策略,可以提高卵白蛋白的储存稳定性和质量.
- 这些发现为在食品系统中利用LYZ来控制蛋白质氧化提供了科学基础.
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