讲座报告

07月06日09:00 熊幼翎:Role of Interfacial Protein Membrane in The Protection of Food Emulsions Against Oxidative Damage

讲座编号:jz-yjsb-2017-y050

讲座题目:Role of Interfacial Protein Membrane in The Protection of Food Emulsions Against Oxidative Damage

主 讲 人:熊幼翎 教授 University of Kentucky, USA

讲座时间:2017706日(周四)上午0900

讲座地点:阜成路西校区教一楼304

参加对象:研究生、老师、食品工业界人士

主办单位:研究生院

承办单位:食品学院

主讲人简介:

熊幼翎, 现任肯塔基大学动物与食品科学系教授、科研部主任、肯塔基大学营养科学研究中心和膜科学研究中心兼聘教授、江南大学教育部长江学者。熊教授是 IFT肉品科学分会前任主席,并于20102012 2016年分别当选美国食品科学协会IFT会士(Fellow)、美国化学协会ACS AGFD 会士(Fellow)、国际食品科学院IAFoST 院士 (Fellow)。并兼任众多美国和世界其他国家包括中国的科研基金评委。熊教授的研究主要集中在食品蛋白质化学与功能、肉制品加工技术和安全、抗氧化肽和蛋白氧化机理等领域。合计发表了SCI文章240余篇, 在国际学术会议作大会特邀发言120多次, 并组织了30多个国际学术会议。在近30年的学术生涯里,熊教授培养了60多位博士、硕士和博士后。他的学生目前遍布全球食品营养领域,众多成为高校和企业领军人才。熊教授对食品科学技术的持久贡献得到学术界和工业界的广泛认可。先后获美国肉品科学协会杰出成就奖1995年)、美国化学协会年轻科学家奖1997年)、美国肉品科学协会杰出研究奖1999年)、肯塔基大学杰出研究奖(2009年)、杰出研究生导师奖2011年)和卓越研究教授奖2011年)。20151月获得瑞典皇家农林科学院最高奖“Bertebos” 奖(俗称“农业诺贝尔”)。

熊教授目前担任SCI 期刊Journal of Food Science科学主编,SCI 期刊Food Bioscience副主编,以及30多个国际食品科学和营养期刊的审稿人。此外, 他还担任了中国多个大学顾问或客座教授,为中国高校研究生和青年教师培养,国内高校在国际食品业的知名度提升,以及中国食品科技国际化做出了实有价值的贡献。

主讲内容:

Proteins are amphiphilic macromolecules that exhibit affinity for both lipids and water. At the oil/water interface, the adsorbed proteins act as a physical barrier and create a hydration layer to prevent oil droplets from coalescence. Comminuted meat batters, whipped creams, and soymilk are examples of emulsion products where proteins function as a stabilizer. The role of a protein membrane, in comparison with small surfactants such as tween 20 and lecithin, is beyond its emulsifying activity. The presence of radical-scavenging as well as reducing and metal ion-chelation groups within a protein molecule lends itself to chemical antioxidant potential. Interestingly, the antioxidative capacity of proteins is significantly accentuated when they are located at the oil/water interface, indicating steric hindrances to reactive oxygen and non-oxygen species.  In our studies that compare antioxidant activities of muscle, soy, and milk proteins distributed in the continuous aqueous phase versus proteins located at the surface of emulsion oil droplets, we consistently observe stronger efficacy of interfacial proteins. This is manifested by the more pronounced oxidative changes in interfacial proteins (carbonyl formation, sulfhydryl loss, intrinsic fluorescence attenuation, as well as aggregation) than proteins in the aqueous phase which, in effect, spares unsaturated lipids from oxidative attack. Confocal laser scanning microscopy (CLSM), total internal reflection fluorescence (TIRF), as well as cryo-transmission electron microscopy (CTEM) provide physical evidence for such radical-deterring effect of the interfacial protein membrane. Structural and rheological characteristics of the membrane and the hydrated interface can be modulated through the modification of protein structure and manipulation of the surrounding ionic environment.

 

 


来源:研究生院(党委研究生工作部)    发表日期:2017-07-03    阅读次数: