###
食品研究与开发:2019,40(2):26-30
本文二维码信息
码上扫一扫!
槲皮素和芦丁对猪肉肌原纤维蛋白结构的影响
(临沂大学生命科学学院,山东临沂276000)
Effect of Quercetin and Rutinum on the Constructure of Pork Myofibrillar Protein
(College of Life Science,Linyi University,Linyi 276000,Shandong,China)
摘要
图/表
参考文献
相似文献
本文已被:浏览 1472次   下载 163
投稿时间:2018-07-19    
中文摘要: 采用羟自由基氧化体系,探讨槲皮素和芦丁(0、0.1、0.2、1、2 mmol/L)作为抗氧化剂对猪肉肌原纤维蛋白氨基酸侧链结构的影响。结果表明,随着芦丁含量的增加,蛋白质游离巯基含量呈增加趋势,1、2 mmol/L芦丁组与对照组相比显著升高(p<0.05)。随着槲皮素和芦丁含量从0增加到2 mmol/L,表面疏水性呈增加趋势,而二聚酪氨酸含量和内源色氨酸荧光强度都呈下降趋势。在氧化体系中添加槲皮素和芦丁,抑制了肌原纤维蛋白的氧化。
Abstract:The objective of this study was to investigate the effects of quercetin and rutinum(0,0.1,0.2,1,2 mmol/L)on the protein side chain structure of myofibrillar protein(MP)in hydroxyl radical oxidation system.Results showed that with the increase of rutinum concentration,free sulfydryl content was increased significantly compared to control(p<0.05),especially treated with 1 mmol/L and 2 mmol/L.The BPB content was increased gradually after quercetin and rutinum gradually increased from 0 to 2 mmol/L.Under oxidation conditions,the fluorescence intensity of tryptophan and dityrosine gradually decreased with the increase of quercetin and rutinum concentration from 0 to 2 mmol/L.The quercetin and rutinum can protect the structure of myofibrillar protein under oxidation conditions.
文章编号:201902006     中图分类号:    文献标志码:
基金项目:国家自然科学基金(31501503);大学生创新创业项目(201710452029)
引用文本:


用微信扫一扫

用微信扫一扫