Radio Frequency Dielectric Heating Combined with Ultraviolet Irradiation Induces Changes in Structural, Oxidative, and Antioxidant Properties of B-Lactoglobulin

被引：0
|
作者：
Wu, Yuwei [1 ,2 ]
Zheng, Yuanrong [1 ]
Wang, Danfeng [2 ]
Liu, Zhenmin [1 ]
Deng, Yun [1 ,2 ]
机构：
[1] Bright Dairy & Food Co Ltd, Dairy Res Inst, State Key Lab Dairy Biotechnol, Shanghai 200436, Peoples R China
[2] Shanghai Jiao Tong Univ, SJTU OSU Innovat Ctr Environm Sustainabil & Food, 800 Dongchuan Rd, Shanghai 200240, Peoples R China
来源：
PHILIPPINE AGRICULTURAL SCIENTIST | 2019年 / 102卷 / 01期
关键词：
antioxidant activity; protein oxidation; radio frequency dielectric heating; ultraviolet light-C; beta-lactoglobulin; HIGH HYDROSTATIC-PRESSURE; WHEY PROTEINS; ALPHA-CASEIN; UV-LIGHT; ALLERGENICITY; DENATURATION; INACTIVATION; ULTRASOUND; STABILITY;
D O I：
暂无
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
The study investigated the impact of radio frequency dielectric heating (RF) alone or in combination with ultraviolet light (UVC) irradiation on structural, oxidative, and antioxidant properties of beta-lactoglobulin. All treatments decreased total sulfhydryl group (TSH), disulfide bonds (S-S), reducing power, fluorescence intensity, alpha-helix and beta-turn structures. Treatments increased random coils, free sulfhydryl group, surface hydrophobicity, 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2-ethyl benzothiazoline-6-sulfonate (ABTS). Treatment with radio frequency dielectric heating (RF) alone (5 min) resulted in the highest S-S, and the lowest carbonyl contents and antioxidant activities. RF (5 min) + ultraviolet light (UVC) (25 min) generated the maximum random coils, carbonyl and ABTS, and likewise resulted in the minimum alpha-helix, beta-turn, TSH, and S-S.
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页码：67 / 74
页数：8
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