脂类氧化产物MDA修饰乳清蛋白成膜性能的研究

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• 英文论文题名：Lipid oxidation product malondialdehyde modifies the physical performance of whey protein-based films
• 论文作者：王耀松 ; 陈洁 ; 熊幼翎
• 英文论文作者：Wang Yaosong ; Chen Jie ; Xiong Youling ; College of Light Industry Science and Engineering ; Nanjing Forestry University ; State Key Laboratory of Food Science and Technology ; Jiangnan University
• 年：2016
• 作者机构：南京林业大学轻工科学与工程学院;江南大学食品科学与技术国家重点实验室;
• 论文关键词：乳清蛋白 ; 交联 ; 脂类氧化 ; 丙二醛 ; 膜功能性
• 英文论文关键词：whey proteins ; cross-linking ; lipid oxidation ; malondialdehyde ; physical performance
• 会议召开时间：2016-11-09
• 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
• 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
• 语种：中文
• 分类号：TS201.2
• 学会代码：ZGSP
• 会议名称：中国食品科学技术学会第十三届年会
• 会议地点：中国北京
• 主办单位：中国食品科学技术学会
• 学会名称：中国食品科学技术学会
• 页数：2
• 文件大小：105k
• 原文格式：O
• 会议级别：全国

摘要

在食品体系中通常含有脂类物质,然而尤其对于不饱和脂类易发生氧化,其氧化终端产物丙二醛(MDA)则可能与蛋白质发生反应而改变蛋白质的成膜行为及膜功能性。本实验主要研究MDA对乳清蛋白所成膜功能性质的影响以为进一步评估脂类氧化产物诱导损伤蛋白的利用提供依据。实验采用1%~4%(w/w)MDA与乳清蛋白(6%,w/w;pH 8.0)混合搅拌1h后,再次调节混合溶液pH至8.0后水浴90℃加热30 min,采用铺展法制备蛋白薄膜材料,并对乳清蛋白交联性和膜功能性质进行表征。研究结果显示:MDA促进β-Lg单体以非还原性共价键交联的寡聚化反应,共价键在分子相互作用上表现得到显著提高,进而在分子水平上形成粗糙的结构。膜性能行为上,较低浓度MDA则能显著提高蛋白所成膜的机械强度,而不同浓度MDA显著降低膜材料的蛋白浸出率但对水的吸水率和热稳定性无显著影响;此外较高浓度MDA则能显著降低膜的水汽渗透率。为此,脂类氧化产物MDA可改进乳清蛋白膜部分功能性。
In practical food system often contains lipids,especially unsaturated fatty acids which easily undergoing to be oxidized.Its oxidation end-product malondialdehyde(MDA) was inclined to react with other components like proteins and thus modified proteins film-forming behavior and resulting functional properties.The objective of this study was to investigate MDA modified whey proteins and film functionalities for the exploration and utilization of MDA stressed proteins.In this study,MDA(1%- 4%,w/w) was added to whey proteins(6%,w/w,pH 8.0) and thoroughly mixing lh.After pH readjusting to 8.0,the solutions were heated at 90℃ for 30 min and then subjected to cast for making thin films.These films were characterized by the measurement of cross-linking and functional properties.The obtained data shown that MDA cross-linked β-lactoglobulin(β-Lg) to form its oligomers via non-reducible covalent bonds,induced boosting the role of covalent bonds in the molecular interactions,and hence to form a rough structure at a molecular level.For the part of physical performance,the lower concentrations MDA drastically improved mechanical properties of the whey protein films;whereas the protein leachability was reduced and swelling/thermal properties were unaltered regardless of MDA concentrations.However,MDA at higher concentrations notably decreased water vapor permeability of the films.Overall,it was concluded that oxidation products like MDA modified the whey proteins and thus induced the alteration of the whey protein film-forming and its resulting functionalities.

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