氧化中魷魚油乙基酯對蛋白質理化性質影響的研究

Change in Physicochemical Properties of Protein in the Reaction with Oxidizing Squid Visceral Oil Ethyl Ester

謝秋蘭(Chiu-Luan Hsieh) ； 顏國欽(Gow-Chin Yen)

《弘光醫專學報》 24期 (1994/06) Pp. 103-116

https://doi.org/10.6615/BHIMNT.199406.24.06

摘要

本研究是將卵白蛋白及酪蛋白與魷魚油乙基酯(5 : 1 W/W)於50°C 及水活性0.68下儲藏0到10天，以探討卵白蛋白及酪蛋白經氧化中魷魚油乙基酯作用後其理化性質變化之差異。結果顯示，與氧化中魷魚油乙基酯反應後之蛋白質樣品中，經游離胺基、芳香族胺基酸所具的螢光分析，發現兩種蛋白質均有下降趨勢，但前期則以酪蛋白下降趨勢較明顯，而後期則以卵白蛋白下降趨勢較顯著。再經褐變度、疏水值的分析，結果兩者皆隨著天數的增加而上升；上升的趨勢前期亦以酪蛋白較顯著，而後期則以卵白蛋白上升較遠。由電泳分析結果發現，卵白蛋白的聚合程度較酪蛋白嚴重。此兩種蛋白質與魷魚油乙基酯有不同反應速率，可能因兩者的分子結構與構形穩定性不同所致。

並列摘要

In order to investigate the effect of oxidizing: lipid on the physicochemical properties of proteins, the ovalbumin and case in were stored with squid visceral oil ethyl ester (SVOES) (prot.ein: SVOES = 5:1. W/W) at 50℃ and water activity (Aw)0.68 for o to 10 days. Both ovalbumin and casein decreased in free amino groups and fluorescence intensity of aromatic amino acid after reaction with SVOES, While, case in and ovalbumin markedly decreased in the early and later satge, respectively. The browning and hydrophobicity of SVOES treated ovalbum in and casein increased during storage period, while the changes for casein and ovalbumin were rapidly in the early and later stage, respectively. The polymeric degree of SVOES treated ovalbumin was greater than casein as t he result of electrophoresis. The different re action rate for SVOES treated ovalbumin and casein might be due to the difference in molecular structure and conformation stability of proteins.

並列關鍵字

Squid visceral oil ethyl ester ； ovalbumin ； casein ； physicochemical properties