多酚对过氧自由基氧化花生球蛋白的干预效应Intervention effect of polyphenols on oxidation of arachin by peroxyl radicals

Abstract

为了对花生蛋白的加工贮藏提供参考，探究了多酚对过氧自由基氧化花生球蛋白的影响。通过2,2′-偶氮二异丁基脒二盐酸盐建立花生球蛋白氧化体系，采用不同浓度的阿魏酸、绿原酸、儿茶素对氧化体系进行干预，分析多酚对氧化花生球蛋白羰基、游离氨基、巯基、溶解度、浊度和内源荧光光谱的影响，并对各指标进行了相关性分析。结果表明：不同浓度的3种多酚干预后，花生球蛋白的羰基含量不同程度地降低，游离氨基、巯基含量上升，最大内源荧光波长发生红移，浊度增大，溶解度总体变化较小；相关性热图分析说明蛋白质的功能性与其氧化程度相关。综上，适量的多酚可抑制过氧自由基对花生球蛋白的氧化，且3种多酚对氧化体系的干预效果不同，其中绿原酸抑制花生球蛋白氧化的能力最好。In order to provide reference for the processing and storage of peanut protein, the effect of polyphenols on the oxidation of arachin by peroxide radicals was investigated. An arachin oxidation system was established using 2,2′-azodiisobutylamine dihydrochloride. Different concentrations of ferulic acid, chlorogenic acid, and catechins were used to intervene in the oxidation system, the effects of polyphenols on the carbonyl, free amino, sulphydryl, solubility, turbidity, and endogenous fluorescence spectrometry of oxidized arachin were analyzed, and the correlation analysis of various indicators were conducted. The results showed that after intervention with three different concentrations of polyphenols, the carbonyl contents of arachin decreased to varying degrees, while the free amino and sulphydryl contents increased.The maximum endogenous fluorescence wavelength shifted red, turbidity increased, and solubility changed little. Correlation heatmap analysis illustrated the correlation between the functionality of protein and its degree of oxidation. In conclusion, an appropriate amount of polyphenols can inhibit the oxidation of arachin by peroxyl radicals, and the intervention effects of three polyphenols on the oxidation system are different, among which chlorogenic acid has the best ability to inhibit arachin oxidation.

Keywords

• 多酚；花生球蛋白；过氧自由基；氧化
• polyphenol; arachin; peroxy radical; oxidation