Hydroxyl Radical-Stressed Whey Protein Isolate: Functional and Rheological Properties

Kong, Baohua; Xiong, Youling L.; Cui, Xuhai; Zhao, Xin‐Huai

doi:10.1007/s11947-011-0674-8

Cited by 33 publications

(30 citation statements)

References 18 publications

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“…This could be due to the broader range of molecular weights available: one could therefore, expect that the packing density at the interface would be higher, with the low molecular weight species filling in the gaps in the interfacial layer. Such a non-monotonic evolution of the interfacial properties of proteins with gradually increasing the level of oxidation had already been reported elsewhere: Kong et al [38] found that moderate oxidation improved the foaming and emulsifying properties of whey proteins, although only up to a certain oxidation level, after which the performance of whey proteins in that respect decreased. A similar effect was also recently observed with soy proteins [21], and it was hypothesized to be caused by increased surface hydrophobicity due to partial protein unfolding, as well as by a reinforcing effect of a limited amount of small protein aggregates within the interfacial film.…”

Section: Interfacial Activity Of Oxidized Whey Proteinssupporting

confidence: 73%

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Protein and lipid oxidation affect the viscoelasticity of whey protein layers at the oil–water interface

Berton‐Carabin¹,

Schröder²,

Rovalino-Córdova³

et al. 2016

Euro J Lipid Sci & Tech

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Protein and lipid oxidation are prevailing issues that negatively affect the nutritional and sensory quality of food emulsions. It is probable that such oxidative modifications affect the functional properties of proteins, and in particular their ability to form densely packed, interconnected viscoelastic films at the oil–water interface. However, these aspects have hardly been investigated. We induced controlled levels of protein and lipid oxidation using whey protein solution and sunflower oil as substrates, respectively. The adsorption kinetics, surface activity, and dilatational interfacial rheology of whey proteins at the sunflower oil–water interface were investigated using a drop tensiometer. Both protein and lipid oxidation led to a decrease in interfacial elasticity compared to the non‐oxidized samples, though through different pathways: protein oxidation led to a broad range of proteinaceous species, including peptides and aggregates, which did not form an interconnected network. Lipid oxidation induced the formation of surface active compounds, which presumably formed segregated domains at the interface. Practical applications: Oxidative reactions prevent whey proteins to form strong, viscoelastic layers at the oil–water interface. This could, in turn, drastically affect their ability to stabilize food emulsions. These findings suggest that considering the initial oxidative state of ingredients should be an integral part of food emulsion formulation. Protein oxidation leads to the formation of a broad range of proteinasceous material, including peptides and aggregates. Lipid oxidation leads to the formation of surface‐active compounds. Both oxidative reactions decrease the ability of whey proteins to form interconnected, elastic interfacial layers at the oil–water interface.

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Section: Interfacial Activity Of Oxidized Whey Proteinssupporting

confidence: 73%

“…The rate of carbonyl formation then progressively declined, reaching a plateau of around 50 mmol/kg soluble protein after 48 h incubation. The last measurement point at 168 h incubation showed a value slightly below this plateau, which may be due to extensive modification, aggregation, and loss of solubility of the proteins [5,38].…”

Section: Experimental Designmentioning

confidence: 92%

Protein and lipid oxidation affect the viscoelasticity of whey protein layers at the oil–water interface

Berton‐Carabin¹,

Schröder²,

Rovalino-Córdova³

et al. 2016

Euro J Lipid Sci & Tech

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“…Kong et al . () showed that a sharp decline in the solubility of WPI attacked by •OH could have resulted from structural changes. The samples with cryoprotectants and protein hydrolysates had less solubility loss than the control samples, indicating that cryoprotectants and WPI hydrolysates can reduce the myofibril complex structural changes that were induced by protein oxidation.…”

Section: Resultsmentioning

confidence: 99%

Inhibition of frozen storage‐induced oxidation and structural changes in myofibril of common carp (Cyprinus carpio) surimi by cryoprotectant and hydrolysed whey protein addition

Kong

Xia

et al. 2013

Int J of Food Sci Tech

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Summary The objective of the present study was to evaluate the efficacy of combined cryoprotectants (sucrose + sorbitol) and whey protein isolate (WPI) hydrolysates to inhibit protein oxidation and quality loss in common carp (Cyprinus carpio) surimi during frozen storage at −25 °C. With increasing storage time, the carbonyl content of myofibrillar proteins increased from 4.02 nmolmg‐1 protein (0 day) to 7.25, 6.31, 5.26 and 4.83 nmol mg−1 protein (180 days; P < 0.05) for the control and samples with cryoprotectants, with cryoprotectants + WPI hydrolysates and with cryoprotectants + propyl gallate, respectively; protein surface hydrophobicity and turbidity increased in a similar trend, while sulfhydryl content, Ca‐ATPase activity, protein solubility and protein thermal stability decreased (P < 0.05). These results suggest that treatments with combined cryoprotectants and antioxidative WPI hydrolysates offer an effective approach to reducing the extent of protein oxidation in common carp surimi, thereby limiting protein structural changes known to impair texture of surimi products.

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“…The oxidation of proteins also involves a specific sector of the research that aims to selectively modify proteins and their functionality (Liu, Xiong, & Butterfield, 2000;Chen, Zhao, Sun, Ren, & Cui, 2013;Cui, Xiong, Kong, Zhao, & Liu, 2012;Kong, Xiong, Cui, and Zhao, 2013). Among oxidising agents capable of modify macromolecules, ozone, that is also included in the most reactive plasma species, has been recently applied for cassava starch (Klein et al, 2014), wheat starch (Sandhu, Manthey, & Simsek, 2012), cocoyam and yam starches (Oladebeye, Oshodi, Amoo, & Karim, 2013), egg and whey proteins (Uzun, Ibanoglu, Catal, & Ibanoglu, 2012;Segat et al, 2014).…”

Section: Accepted Manuscriptmentioning

confidence: 99%

Atmospheric pressure cold plasma (ACP) treatment of whey protein isolate model solution

Segat

Misra²,

Cullen

et al. 2015

Innovative Food Science & Emerging Technologies

214

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Hydroxyl Radical-Stressed Whey Protein Isolate: Functional and Rheological Properties

Cited by 33 publications

References 18 publications

Protein and lipid oxidation affect the viscoelasticity of whey protein layers at the oil–water interface

Protein and lipid oxidation affect the viscoelasticity of whey protein layers at the oil–water interface

Inhibition of frozen storage‐induced oxidation and structural changes in myofibril of common carp (Cyprinus carpio) surimi by cryoprotectant and hydrolysed whey protein addition

Atmospheric pressure cold plasma (ACP) treatment of whey protein isolate model solution

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