Interaction between whey proteins and lipids during light-induced oxidation
作者： Frédéric Mestdagh , Barbara Kerkaert , Tatiana Cucu , Bruno De Meulenaer
DOI: 10.1016/J.FOODCHEM.2010.11.170
关键词: Beta-lactoglobulin 、 Lysine 、 Amino acid 、 Polyunsaturated fatty acid 、 Methionine 、 Linoleic acid 、 Histidine 、 Protein oxidation 、 Biochemistry 、 Chemistry
摘要: Abstract Dairy products are a suitable group for polyunsaturated fatty acid (PUFA) fortification, but very susceptible to light-induced oxidation. In this study, the combined effect of light and PUFA fortification on stability milk proteins formation protein-lipid complexes was studied. Therefore, emulsions were prepared containing whey lipids with different degree unsaturation (olive, soybean, fish algae oil). stimulated protein oxidation process, even after complete degradation photosensitizer. First order reaction kinetics established riboflavin tryptophan degradation, as well N-formylkynurenine, product. Oxidation further characterised by essential amino acids lysine, histidine, methionine tyrosine. Protein-lipid adduct formation, measured fluorometrically protein-bound carbonyl groups, could be linked decreased extractability unsaturated from emulsion, also caused aggregates high molecular mass.
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