丙二醛氧化对核桃分离蛋白结构及乳化性的影响

王耀松,张唯唯,马天怡,蔡敏,张怡帆,胡荣蓉,唐长波

Influence of Oxidative Modification by Malondialdehyde on Structure and Emulsifying Properties of Walnut Protein

WANG YaoSong,ZHANG WeiWei,MA TianYi,CAI Min,ZHANG YiFan,HU RongRong,TANG ChangBo

表1 MDA氧化核桃分离蛋白的二级结构含量

Table 1 Secondary structure content of MDA-induced walnut protein isolate

丙二醛浓度 MDA concentration (mmol·L-1) 二级结构相对含量 Secondary structure content (%) α-螺旋 α-helix β-折叠 β-sheet β-转角 β-turn 无规则卷曲Random coil 0 2.78±0.02a 49.73±0.38a 22.68±0.18a 25.36±0.20e 0.1 2.79±0.02a 49.28±0.31a 22.90±0.15a 25.49±0.16e 1 2.00±0.00c 48.45±0.07b 22.02±0.03b 27.43±0.04d 5 2.05±0.07c 45.7±0.57c 21.85±0.07bc 30.00±0.14c 10 2.00±0.01c 43.69±0.12d 21.64±0.06cd 32.47±0.09b 20 2.31±0.01b 43.03±0.18d 21.56±0.09d 32.80±0.14a