1999
DOI: 10.1006/jcis.1998.5944
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Covalent Modification of Emulsified β-Casein Resulting from Lipid Peroxidation

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Cited by 23 publications
(16 citation statements)
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“…Considering the ratios between the values of IP 0 and W 0 (hour, Tables and ) for the control olive, sunflower, and soybean oils versus their O/W emulsions (1102.8 vs. 1368.5, 6.0 vs. 20.0, and 5.1 vs. 9.1, respectively), the oxidative stability of the triacylglycerols was considerably improved in the aqueous environment but of the same polyunsaturation‐based order obtained in the bulk oils. This was in contrast to the fact that the oxidation rates are generally higher for the bulk oils dispersed in aqueous phases, due essentially to the high‐shear stress and pro‐oxidant effect of the local temperature elevation and the oxygen incorporation imposed by the intense mechanical forces during emulsification process . However, emulsification is able to restrict the contact between the oil droplets and oxygen through positioning the supportive emulsifiers, like the soybean protein isolate used in the present study, into the interface.…”
Section: Resultsmentioning
confidence: 73%
“…Considering the ratios between the values of IP 0 and W 0 (hour, Tables and ) for the control olive, sunflower, and soybean oils versus their O/W emulsions (1102.8 vs. 1368.5, 6.0 vs. 20.0, and 5.1 vs. 9.1, respectively), the oxidative stability of the triacylglycerols was considerably improved in the aqueous environment but of the same polyunsaturation‐based order obtained in the bulk oils. This was in contrast to the fact that the oxidation rates are generally higher for the bulk oils dispersed in aqueous phases, due essentially to the high‐shear stress and pro‐oxidant effect of the local temperature elevation and the oxygen incorporation imposed by the intense mechanical forces during emulsification process . However, emulsification is able to restrict the contact between the oil droplets and oxygen through positioning the supportive emulsifiers, like the soybean protein isolate used in the present study, into the interface.…”
Section: Resultsmentioning
confidence: 73%
“…48 Mass spectroscopy analysis of BCN extracted from an oxidized emulsion revealed an increase of approximately 300 Da in the protein mass, which was attributed to the addition of unsaturated aldehydes arising from oil oxidation on BCN. 49 Ultimately, the favored oxidation of adsorbed proteins as compared to unadsorbed ones was clearly highlighted from the measurement of protein-bound carbonyls (Figure 7). Carbonylation is recognized as a major modification in oxidized proteins.…”
Section: ■ Discussionmentioning
confidence: 99%
“…Much of this work has been performed in relatively simple model systems using a variety of techniques (Dalgleish, 1996) and frequently, hydrocarbon oils, which are easy to purify by fractional distillation, have been used in place of the triglyceride oils used in the manufacture of processed foods. However, recent research indicates that the behaviour of proteins in emulsified triglyceride and hydrocarbon oils can be very different (Leaver et al, 1999a(Leaver et al, , 1999b. This is particularly true when the effects of heating and ageing are considered.…”
Section: Discussionmentioning
confidence: 99%