CHARACTERISTICS OF EGG-YOLK PHOSVITIN AS AN ANTIOXIDANT FOR INHIBITING METAL-CATALYZED PHOSPHOLIPID OXIDATIONS
CHARACTERISTICS OF EGG-YOLK PHOSVITIN AS AN ANTIOXIDANT FOR INHIBITING METAL-CATALYZED PHOSPHOLIPID OXIDATIONS
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DOI：
10.3382/ps.0652065
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发表时间：
1986-11-01
期刊：
影响因子：
4.4
通讯作者：
BAKER, RC
中科院分区：
文献类型：
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作者：
LU, CL;BAKER, RC
以蛋黄磷脂为乳化剂，研究了黄曲霉素的抗氧化活性。将几种不同浓度的各种无机和有机金属（Fe 2+、Cu 2+和氯化血红素）单独添加到乳剂中以诱导脂质氧化。研究了黄曲霉素抑制这些金属催化的脂质氧化的特性。检测了热处理（巴氏灭菌（61.1 ℃，4分钟）和高压灭菌（121.1 ℃，10分钟））对黄曲霉素的影响，以找出是否对其抗氧化特性有任何影响。脂质氧化测定硫代巴比妥酸测定。卵黄高磷蛋白有效地抑制Fe2+和Cu2+催化的磷脂氧化所示的低丙二醛值在整个反应期间，但是，它没有发挥类似的影响氯化血红素催化的氧化反应。卵黄高磷蛋白表现出比铜催化（1：1摩尔比）更高的抑制铁催化磷脂氧化的能力（高达30：1的Fe 2+与卵黄高磷蛋白摩尔比）。巴氏灭菌并没有改变的抗氧化活性，但是，高压灭菌降低的抗氧化能力的铁催化。
A study was conducted to determine the antioxidant activity of phosvitin in an egg yolk phospholipid emulsion system. Various inorganic and organic metals (Fe2+, Cu2+, and hemin) in several different concentrations were added individually to the emulsions to induce lipid oxidation. Characteristics of phosvitin for inhibiting these metal-catalyzed lipid oxidations were investigated. The effect of heat treatments, both pasteurization (61.1 C, 4 min) and autoclaving (121.1 C, 10 min), on phosvitin was examined to find out if there was any effect on its antioxidant characteristics. Lipid oxidations were measured by thiobarbituric acid assays. Phosvitin effectively inhibited Fe2+ and Cu2+-catalyzed phospholipid oxidations as shown by low malondialdehyde values over the entire reaction period; however, it did not exert similar effects on the hemin-catalyzed oxidation reaction. Phosvitin demonstrated higher capacity to inhibit iron catalysis of phospholipid oxidations (up to 30:1 Fe2+-to-phosvitin molar ratio) than copper catalysis (1:1 molar ratio). Pasteurization did not change the antioxidant activities of phosvitin; however, autoclaving decreased phosvitin''s inhibitory capacity on iron catalysis.