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首页> 外文期刊>International Dairy Journal >Protein-lipid interactions during the incubation of whey proteins with autoxidizing lipids
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Protein-lipid interactions during the incubation of whey proteins with autoxidizing lipids

机译：乳清蛋白与自氧化脂质孵育过程中的蛋白-脂相互作用

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摘要

The changes induced in whey proteins due to incubation with oils containing different amounts of polyunsaturated fatty acids (fish, sunflower, soybean and olive oil) and with different initial oxidation status were studied under autoxidizing conditions. Changes upon incubation with fresh vegetable oils were very limited. Only upon incubation with fish or highly oxidized soybean oil, most significant changes with respect to lysine, histidine, phenylalanine and arginine residues occurred. Remarkably, the content of methionine and tryptophan remained unchanged under the experimental conditions. The most prominent impact of incubation of whey proteins with lipids was severe protein aggregation as shown by sodium dodecyl sulphate-polyacrylamide gel electrophoresis
机译：在自氧化条件下，研究了与含有不同数量的多不饱和脂肪酸（鱼，向日葵，大豆和橄榄油）且具有不同初始氧化状态的油孵育后乳清蛋白诱导的变化。与新鲜植物油一起孵育时的变化非常有限。仅在与鱼或高度氧化的大豆油一起孵育后，赖氨酸，组氨酸，苯丙氨酸和精氨酸残基的变化才最明显。值得注意的是，在实验条件下，蛋氨酸和色氨酸的含量保持不变。乳清蛋白与脂质孵育的最显着影响是严重的蛋白质聚集，如十二烷基硫酸钠-聚丙烯酰胺凝胶电泳所示

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