采用脂肪-蛋白质模拟反应体系初步探讨脂肪氧化对蛋白质变性的影响,利用紫外、荧光和傅里叶红外光谱法对脂肪氧化引起的蛋白质特性变化进行测定。结果表明,芳香族氨基酸残基和表面疏水性有所增加,游离巯基和总巯基都下降,二级结构成分含量变化明显。表明了脂肪氧化诱导引起了蛋白质结构的变化。

Denaturation of protein induced by lipoxygenase catalyzed linoleic acid in the model system was investigated by UV,fluorescence and Fourier transform infrared(FT-IR)spectrometer,etc.The results indicated that aromatic amino acid residue and the surface hydrophobicity increased,sulfhydryls(SHs)content decreased,and secondary structure changed obviously.This showed the change in protein structure was triggered by inducing of lipid oxidation.