Study on Protein Oxidation Induced by Hydroxyl Radicals

doi:10.3969/j.issn.1673-1689.2012.03.015

Home > Archive>Volume 31, Issue 3, 2012 >313-318. DOI:10.3969/j.issn.1673-1689.2012.03.015

Study on Protein Oxidation Induced by Hydroxyl Radicals
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                        10.3969/j.issn.1673-1689.2012.03.015
                    
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In this manuscript,with a hydroxyl radical-generating system prepared by Fe2+/H2O2/Asc as model,the effect of H2O2 concentration on the total sulfhydryls and active sulfhydryls,surface hydrophobicity,carbonyl and secondary structure of bovine serum albumin（BSA） were investigated by spectrophotometric,fluorescence and FT-IR.The results showed that the contents of total sulfhydryls and active sulfhydryls decreased in various degrees,as the concentrations of oxidant increased and the time prolonged,both surface hydrophobicity and carbonyl increased,secondary structure of BSA also changed.

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ZHANG Yin-liang, YANG Hui, AN Qiao-yun. Study on Protein Oxidation Induced by Hydroxyl Radicals[J]. Journal of Food Science and Biotechnology,2012,31(3):313-318.

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