Effect of protein oxidation on the stability of peanut beverage

Abstract

Protein oxidation of peanut beverage and their stability during the storage were investigated. To further investigate the relationship between protein oxidation and peanut beverage stability, peanut protein isolate (PPI) was oxidized by peroxyl radicals derived from 2,2ʹ-azobis (2-amidinopropane) dihydrochloride (AAPH), and the emulsion properties stabilized by oxidized PPI were evaluated. During the storage, protein oxidation happened in the peanut beverage, accompanied by deteriorating their stability. Low storage temperature would lighten the oxidation extent and the peanut beverage instability. High roasting pretreatment of peanut kernels before making peanut beverage would enhance the protein oxidation. Emulsion stabilized by oxidized PPI had larger mean droplet size and lower surface charge. Microstructure of PPI stabilizing emulsion showed that emulsions stabilized by PPI of overoxidation underwent severe droplet aggregation during storage. Protein oxidation was an important factor influencing stability during peanut beverage storage.Keywords: peanut beverage; protein oxidation; stability; peanut protein isolate; emulsion El presente estudio investigó la oxidación experimentada por bebidas de cacahuate y la estabilidad de las mismas durante el almacenamiento. Con el objetivo de examinar a fondo la relación existente entre la oxidación proteica y la estabilidad de bebidas de cacahuate, se oxidó el aislado de proteína de cacahuate (PPI) a través de radicales de peroxil derivados de 2,2ʹ-azobis (2-amidinopropano) dicloridrato (AAPH); además, se estudiaron las propiedades de la emulsión estabilizada por PPI oxidado. Se constató que durante el almacenamiento se presentó la oxidación proteica de las bebidas de cacahuate, acompañada del deterioro de su estabilidad. Se concluyó que bajas temperaturas de almacenamiento ayudarían a reducir tanto el grado de oxidación como la inestabilidad de las bebidas de cacahuate y que la oxidación proteica aumentaría si los granos de cacahuate fueran tratados previamente con un tostado a altas temperaturas. Por otra parte, se observó que en la emulsión estabilizada por el PPI oxidado, las gotas presentaron un tamaño promedio más elevado y una carga superficial más baja. La microestructura de la emulsión estabilizadora del PPI demostró que las emulsiones estabilizadas por el PPI de sobre oxidación, desarrollaron una agregación de gotas muy elevada durante el almacenamiento. La oxidación proteica fue uno de los factores importantes que influyeron en el almacenamiento de las bebidas de cacahuate.Palabras claves: bebida de cacahuate; oxidación proteica; estabilidad; aislado de proteína de cacahuate; emulsión

Guazuma ulmifolia Lam. Decreases Oxidative Stress in Blood Cells and Prevents Doxorubicin‐Induced Cardiotoxicity

“…To best understand the biological potential of the G. ulmifolia extracts, we used human blood cells subjected to oxidative stress induced by different oxidant agents. Initially, we used AAPH, a water-soluble azo compound that decomposes at 37°C generating peroxyl radicals (ROO) [ 49 ] responsible for oxidizing erythrocyte membrane lipids and proteins [ 50 ]. Azo compound-derived ROO and those formed physiologically and pathologically in vivo react with biomolecules similarly, facilitating the study of the oxidation kinetics of biological molecules and their possible protection [ 51 ].…”

Analysis of Protein Oxidation in Food and Feed Products

“…Although a mechanistic relationship was not established, protein carbonylation may be used as a parameter for evaluating processability in this case . In peanut-based milk substitutes, where peanut proteins act as emulsifiers, protein oxidation has a negative impact on emulsion stability . Protein oxidation may lead to increased toughness and decreased juiciness of meat, whereas the consequences on water-holding capacity and drip loss of meat have not yet been fully understood. − In the muscle proteins of fish fed with added essential oils, protein oxidation was reduced and the water-holding capacity of the frozen fillets slightly increased .…”

Effects of different wall materials on stability and umami release of microcapsules of Maillard reaction products derived from Aloididae aloidi

“…Zeta potential demonstrates particle dispersion and aggregation. Higher particle surface charge can enhance the electrostatic repulsion between particles and overcome Van der Waals’ force and hydrophobic attraction, thereby maintaining system stability (Ye et al ., 2015). Figure 2 demonstrates the Zeta potential value of the microcapsules, indicating that the Zeta potential in the M B group was the largest (−35.6 mV).…”