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首页> 外文期刊>RSC Advances >Rice protein radicals: growth and stability under microwave treatment
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Rice protein radicals: growth and stability under microwave treatment

机译：水稻蛋白质自由基：微波处理下的生长和稳定性

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摘要

The change of protein structure in a microwave field is often presumed to be caused by free radicals. This study addressed whether protein in a microwave field would generate free radicals, and which factors affect the formation and stability of the free radicals. Electron paramagnetic resonance (EPR) spectroscopy was used to investigate the signal of radicals in microwave-treated rice protein. The results revealed carbon-centred radicals in the treated rice protein samples. Spectral analysis of the rice protein revealed the presence of radicals not only in the thermally treated samples, but also in native samples of rice protein. The growth of radicals was strongly influenced by the water activity. Under microwave radiation, the intensity of the protein radicals increased as the water activity decreased and the microwave power increased. The intensity and growth rate increased with the radiation time. During storage time, the signal of the radicals dropped to 85% of the original value within 1 h. However, the radical signal gradually increased to its original level by the fifth day. Then, the EPR signal continued to decline at a slow pace until the intensity decreased to 75% of the original level. Based on the heating characteristics of oven heating, a temperature-controlled program during microwave heating was designed to compare the intensity of radicals after the two heating methods. The results indicated that microwave treatment induced much stronger radical signals, and the increase of the radical growth rate under microwave heating mostly occurred at 80-100 degrees C.
机译：蛋白质结构的在微波场中的变化通常是假定由自由基引起的。这项研究涉及蛋白质在微波场中是否会产生自由基，并且因素影响自由基的形成和稳定性。电子顺磁共振（EPR）光谱被用于研究在微波处理的大米蛋白自由基的信号。结果表明经处理的大米蛋白质样品中的碳中心自由基。大米蛋白的频谱分析显示自由基不仅热处理的样品中，也大米蛋白的天然样品中的存在。自由基的增长很大程度上受到水活性的影响。在微波辐射下，蛋白质基团增加，因为水活动的强度降低，并且微波功率增加。强度和生长速率与辐射时间而增加。在储存中，基团的信号在1个小时内下降到初始值的85％。然而，激进的信号逐渐被第五天提高到原来的水平。然后，EPR信号继续下降速度很慢，直到强度下降到原来水平的75％。基于烘箱加热的加热特性，微波加热过程中的温度控制的程序的目的是在两个加热的方法后的基团的强度进行比较。结果表明，微波处理诱导更强的基团的信号，并且在微波加热下自由基生长速率的增加在80-100摄氏度多发生

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  • 来源
    《RSC Advances》 |2016年第100期|共7页
  • 作者

    Fan Da-ming; Hu Bo; Lin Lu-fen; Huang Lue-lue; Wang Ming-fu; Zhao Jian-xin; Zhang Hao;

  • 作者单位

    Jiangnan Univ Sch Food Sci &

    Technol State Key Lab Food Sci &

    Technol Wuxi Jiangsu Peoples R China;

    Jiangnan Univ Sch Food Sci &

    Technol State Key Lab Food Sci &

    Technol Wuxi Jiangsu Peoples R China;

    Jiangnan Univ Sch Food Sci &

    Technol State Key Lab Food Sci &

    Technol Wuxi Jiangsu Peoples R China;

    Shenzhen Polytech Sch Appl Chem &

    Biol Technol Shenzhen Guangdong Peoples R China;

    Univ Hong Kong Sch Biol Sci Pokfulam Rd Hong Kong Hong Kong Peoples R China;

    Univ Hong Kong Sch Biol Sci Pokfulam Rd Hong Kong Hong Kong Peoples R China;

    Jiangnan Univ Sch Food Sci &

    Technol State Key Lab Food Sci &

    Technol Wuxi Jiangsu Peoples R China;

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  • 正文语种 eng
  • 中图分类 化学;
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