高静压、短紫外波和远红外处理对α-酪蛋白氧化的影响
Effects of high hydrostatic pressure,ultraviolet light C,and far infrared treatments on the oxidation of α casein

研究了单循环/多循环高静压(200和600 MPa)、短紫外波(11.8 W/m2)和远红外(350 W)在处理5和15 min后α-酪蛋白的羰基、二聚酪氨酸、巯基、二硫键和内源荧光强度的变化。结果表明,与未经处理的对照相比,不同压力和时间导致了羰基或二聚酪氨酸的增加或降低,单循环600 MPa (15 min)高静压使二硫键含量增加了18%;远红外5 min处理没有影响羰基和二硫键含量;短紫外波使二聚酪氨酸、羰基含量和游离巯基含量分别增加了约69%~289.4%,142.6%~529.3%和6.1%~10.3%。总之,高静压、短紫外波和远红外处理后α-酪蛋白发生不同程度的氧化,且短紫外波处理使α-酪蛋白氧化现象明显。
This study investigated the oxidation properties (carbonyl,bityrosine,sulfhydryl,disulfide bonds,and intrinsic tryptophan fluorescence intensity) of α-casein treated by high hydrostatic pressure (HHP,200 and 600 MPa),ultraviolet light-C (UV-C,11.8 W/m2) and far-infrared radiation (FIR,350 W) for 5 and 15 min.Compared to the untreated control,HHP led to different increases or decreases in carbonyl/bityrosine contents,one 15 min cycle at 600 MPa increased the disulfide bonds by 18%,FIR (5 min) did not affect the contents of carbonyl and disulfide bonds,the contents of the bityrosine,carbonyl,and free sulfhydryl after UV-C treatments were increased by 69%-289.4%,142.6%-529.3% and 6.1%-10.3%,respectively.This study showed that different degrees of oxidation of α-casein were induced by three treatments,and UV-C caused more significant α-casein oxidation.