Protein–lipid interactions during the incubation of whey proteins with autoxidizing lipids

Cucu, Tatiana; Devreese, Bart; Mestdagh, Frédéric; Kerkaert, Barbara; Meulenaer, Bruno De

doi:10.1016/j.idairyj.2011.01.003

Cited by 26 publications

(24 citation statements)

References 34 publications

(41 reference statements)

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“…In spite of this, during food processing (e.g., spray‐drying, pasteurization, heating) and storage, WPI is exposed to various oxidants, leading to the oxidative modification on amino acid side chains with resultant protein aggregation, polymerization, and fragmentation. Ultimately, oxidized proteins display impaired functionality, stability, nutritional value, and sensorial properties (Cucu, Devreese, Mestdagh, Kerkaert, & De Meulenaer, ; Feng et al, ; Let, Jacobsen, & Meyer, ; Mestdagh, Kerkaert, Cucu, & De Meulenaer, ).…”

Section: Introductionmentioning

confidence: 99%

“…Researches in fat/oil‐containing food systems have demonstrated that dietary proteins are the key targets of lipid peroxidation products including free radicals, hydroperoxides, and reactive carbonyls (Cui, Xiong, Kong, Zhao, & Liu, ; Kato & Osawa, ; Zhao, Chen, Zhu, & Xiong, ). Especially with the trend of the fortification of dairy products with functional lipids [such as α‐linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)] (Ganesan, Brothersen, & McMahon, ), the continuous exposure of WPI to oxidized lipids and their decomposition products may have potential deleterious effects (Cucu et al, ; Hidalgo & Kinsella, ). Impaired physicochemical, structural, and digestibility characteristics were recently observed in casein and whey proteins during the co‐incubation with oxidized fish oil, soybean oil, and sunflower oil (Cucu et al, ; Obando, Papastergiadis, Li, & De Meulenaer, ; Obando, Soto, & De Meulenaer, ).…”

Section: Introductionmentioning

confidence: 99%

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Influence of malondialdehyde‐induced modifications on physicochemical and digestibility characteristics of whey protein isolate

et al. 2019

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Impacts of lipid oxidation product malondialdehyde (MDA) on the properties of whey protein isolate (WPI) were investigated in this study. The incorporation of MDA into WPI promoted the formation of protein carbonyls, with the significant loss of protein sulfhydryls, impaired intrinsic fluorescence, and increased protein surface hydrophobicity. The visualized band profiles revealed by gel electrophoresis and immunoblotting suggested that WPI’s main components β‐lactoglobulin and α‐lactalbumin were the targets of MDA, and the derivatives of MDA were involved in protein cross‐linking and aggregation at higher molecular weights. Abnormal protein aggregation was further confirmed by scanning electron microscopy analysis of the surface microstructure of MDA‐modified WPI. Finally, in vitro digestibility assay indicated that the modification of MDA reduced WPI’s susceptibility to digestive enzymes. The present study demonstrated that the contribution of MDA to protein modification in dairy products can be substantial in complex foodstuffs composed of lipids and proteins. Practical applications The present work enhanced our knowledge on the remarkable susceptibility of dairy product WPI to lipid oxidation product MDA. With the trend of application of highly unsaturated fatty acids such as fish oil or alga oils as functional ingredients in dairy products, it is obvious that apart from monitoring lipid oxidation products, the resultant changes in dietary proteins deserve more attention. The food industry must be aware of the importance of appropriate preventive measures in minimizing the negative effects of lipid oxidation products on dairy products.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Influence of malondialdehyde‐induced modifications on physicochemical and digestibility characteristics of whey protein isolate

et al. 2019

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“…Only a brief description is given, but details can be found in Cucu, Devreese, Mestdagh, Kerkaert, and De Meulenaer (2011).…”

Section: Physical Properties and Chemical Composition Of The Pig Pm 10mentioning

confidence: 99%

Sorption behaviour of targeted volatile organic compounds on airborne particulate matter using selected ion flow tube mass spectrometry

Walgraeve

Bruneel

Huffel

et al. 2015

Biosystems Engineering

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“…Protein from lipid-enriched system was extracted by using the method described by Cucu, Devreese, Mestdagh, Kerkaert, and De Meulenaer (2011). Peanut beverages were defatted four times with technical hexane to remove free lipids.…”

Section: Extraction Of Peanut Protein From Peanut Beveragementioning

confidence: 99%

Effect of protein oxidation on the stability of peanut beverage

Lin

Liao

Sun

et al. 2014

CyTA - Journal of Food

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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

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Protein–lipid interactions during the incubation of whey proteins with autoxidizing lipids

Cited by 26 publications

References 34 publications

Influence of malondialdehyde‐induced modifications on physicochemical and digestibility characteristics of whey protein isolate

Influence of malondialdehyde‐induced modifications on physicochemical and digestibility characteristics of whey protein isolate

Sorption behaviour of targeted volatile organic compounds on airborne particulate matter using selected ion flow tube mass spectrometry

Effect of protein oxidation on the stability of peanut beverage

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