期刊：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2020年55(2):760-768 ISSN：0950-5423
通讯作者：
Wu, Wei
作者机构：
[Li, Fang; Wu, Xiao-Juan; Wu, Wei] Cent South Univ Forestry & Technol, Coll Food Sci & Engn, 498 South Shaoshan Rd, China 410004, Hunan, Peoples R China;[Li, Fang; Wu, Xiao-Juan; Wu, Wei] Natl Engn Lab Rice & By Prod Deep Proc, 498 South Shaoshan Rd, China 410004, Hunan, Peoples R China
通讯机构：
[Wu, Wei] C;[Wu, Wei] N;Cent South Univ Forestry & Technol, Coll Food Sci & Engn, 498 South Shaoshan Rd, China 410004, Hunan, Peoples R China. Natl Engn Lab Rice & By Prod Deep Proc, 498 South Shaoshan Rd, China 410004, Hunan, Peoples R China.
摘要：
Malondialdehyde (MDA) was selected to represent a secondary by-product of lipid peroxidation during rice ageing. This study aimed to investigate the effects of MDA modification on the structural characteristics of rice protein. The results showed that as MDA concentration increased, rice protein carbonyl and disulphide groups increased, but sulphydryl content decreased. The blue shift of maximum fluorescence peak, the decrease of rice protein intrinsic fluorescence intensity and the reduction of surface hydrophobicity indicated the formation of protein aggregates caused by MDA oxidative modification. The results of molecular weight distribution and particle size distribution showed that MDA modification resulted in the formation of soluble protein aggregates, and the decrease of rice protein solubility indicated that insoluble protein aggregates were formed. Results of protein electrophoresis showed that MDA modification contributed to rice protein aggregation via non-disulphide covalent bonds. The results showed that rice protein gradually aggregated with increasing MDA concentration.
作者机构：
[尤翔宇; 黄慧敏; 吴伟; 吴晓娟] National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Grain-oil Process and Quality Control, Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, 410004, China
作者机构：
[吴伟; 吴晓娟] School of Food Science and Engineering, Central South University of Forestry and Technology, National Engineering Laboratory for Rice and By-product Deep Processing, Changsha, 410004, China
通讯机构：
School of Food Science and Engineering, Central South University of Forestry and Technology, National Engineering Laboratory for Rice and By-product Deep Processing, Changsha, China
作者机构：
[吴伟; 付旭恒; 吴晓娟] School of Food Science and Engineering, Central South University of Forestry and Technology, National Engineering Laboratory for Rice and By-product Deep Processing, Changsha, 410004, China
通讯机构：
School of Food Science and Engineering, Central South University of Forestry and Technology, National Engineering Laboratory for Rice and By-product Deep Processing, Changsha, China
作者机构：
[吴晓娟; 李青; 吴伟; 蔡勇建] National Engineering Laboratory for Rice and By-product Deep Processing, School of Food Science and Engineering, Center South University of Forestry and Technology, Changsha, 410004, China
期刊：
现代食品科技,2017年33(1):173-178 and 205 ISSN：1673-9078
作者机构：
[吴伟; 蔡勇建; 吴晓娟; 蒙强; 叶建芬] School of Food Science and Engineering, Center South University of Forestry and Technology, National Engineering Laboratory for Rice and By-product Deep Processing, Changsha, 410004, China
作者机构：
[吴晓娟; 吴伟; 蔡勇建] National Engineering Laboratory for Rice and By-product Deep Processing, School of Food Science and Engineering, Center South University of Forestry and Technology, Changsha, 410004, China
作者机构：
[吴跃; 吴伟; 从竞远; 吴晓娟] National Engineering Laboratory for Rice and By-product Deep Processing, School of Food Science and Engineering, Center South University of Forestry and Technology, Changsha, 410004, China
期刊：
中国粮油学报,2017年32(7):98-102 and 120 ISSN：1003-0174
作者机构：
[吴伟; 吴晓娟; 蔡勇建; 梁盈; 林亲录] School of Food Science and Engineering, Centeral South University of Forestry and Technology, National Engineering Laboratory for Rice and By-product Deep Processing, Changsha, 410004, China
作者机构：
[吴伟; 吴晓娟; 从竞远; 林亲录] School of Food Science and Engineering, Center South University of Forestry and Technology, National Engineering Laboratory for Rice and By-product Deep Processing, Changsha, 410004, China
