海带岩藻聚糖的蛋白质稳定及抗油脂酸败作用
目的 探讨海带岩藻聚糖(fucoidan from Laminaria japonica, FL)对蛋白质稳定性及油脂抗氧化酸败的作用。方法 以小牛血清白蛋白和牛奶为对象, 评价FL对蛋白质稳定性的影响; 以花生油和猪油为材料, 评估FL对油脂氧化与酸败的抑制效果。结果 FL能有效增强牛血清白蛋白和牛奶蛋白质稳定性, 并呈剂量依赖关系。FL对油脂氧化与酸败均具有较好的抑制效果, 当初始浓度为4 g/L, 氧化最佳抑制率为(65.17±1.33)%(花生油)和(63.32±1.46)%(猪油); 初始浓度为6 g/L, 酸价降低最大值分别为0.0895±0.005(花生油)和0.0857±0.005(猪油)。结论 FL能有效维持蛋白质稳定和抑制油脂氧化酸败。
Objective To explore stability-keeping effects of proteins and anti-oxidation/-rancidity of oil and fat by fucoidan from Laminaria japonica (FL). Methods Bovine serum albumin and milk were used to evaluate stability-keeping effects of proteins by FL. Peanut oil and lard fat were used to determine anti-oxidation/-rancidity of FL on oil and fat. Results FL effectively improved stability of bovine serum albumin and milk at a dose-dependent manner. In addition, oxidation and rancidity of oil and fat were suppressed effectively by FL. When the corresponding dosage of FL was 4 g/L (original concentration), optimal inhibition rates of oil oxidation were (65.17±1.33)% (peanut oil) and (63.32±1.46)% (lard oil), respectively. When the corresponding original concentration of FL was 6 g/L, the largest decreases of acid value were 0.0895±0.005 (peanut oil) and 0.0857±0.005 (lard oil), respectively. Conclusion FL can effectively maintain the stability of the protein and the inhibition of oil oxidation.
标题：海带岩藻聚糖的蛋白质稳定及抗油脂酸败作用
英文标题：Stability-keeping effects of proteins and anti-oxidation/-rancidity of oils by fucoidan from Laminaria japonica
作者：
杜慧 广东海洋大学生化中心
张大艳 广东海洋大学生化中心
梁嘉茵 广东海洋大学化学与环境学院
刘华忠 广东海洋大学化学与环境学院
中文关键词:海带岩藻聚糖,蛋白质稳定性,油脂氧化,油脂酸败,
英文关键词:fucoidan from Laminaria japonica,protein stability,oil oxidation,oil rancidity,
发表日期：2017-06-02
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