A comparative study of lipid and hypochlorous acid induced oxidation of soybean proteins
作者： Tatiana Cucu , Bart Devreese , Barbara Kerkaert , Frédéric Mestdagh , Martina Sucic
DOI: 10.1016/J.LWT.2012.08.027
关键词: Protein degradation 、 Histidine 、 Lysine 、 Protein oxidation 、 Hypochlorous acid 、 Amino acid 、 Tryptophan 、 Chemistry 、 Biochemistry 、 Methionine
摘要: Abstract Soybean proteins are largely used in processed food products. Controlled soybean protein oxidation may improve its physico-chemical properties but it can lead to severe degradation as well. The indirect lipid induced and direct hypochlorous acid were investigated compared. Protein led changes on level evidenced by formation of bound carbonyls the electrophoretic pattern. During oxidation, significant losses histidine, arginine, tyrosine, methionine tryptophan residues observed with aggregation. Lipid however, less modifications amino level. Lysine histidine preferred targets being probably modified via interaction secondary products while modification methionine, tyrosine took place only under most oxidizing conditions. dramatic upon aggregation mainly due nucleophilic acids either Michael addition or through Schiff bases.
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