Impact of different ionic strengths on protein-lipid co-oxidation in whey protein isolate-stabilized oil-in-water emulsions

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2022-08-15 DOI:10.1016/j.foodchem.2022.132700

Jiaxin Chen , Chuanai Cao , Dongxue Yuan , Xiufang Xia , Qian Liu , Baohua Kong

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引用次数: 8

Abstract

Protein-lipid co-oxidation of whey protein isolate (WPI)-stabilized oil-in-water (O/W) emulsions with different ionic strengths (0, 100, 200, 300 and 400 mM) during storage were investigated. The results proved that changes in levels of adsorbed proteins induced by different ionic strengths could obviously affect the occurrence of protein-lipid co-oxidation. The level of oxidative stress was higher in adsorbed proteins extracted from control sample than in those extracted from emulsions with 300 or 400 mM ionic strengths. This was indicated by higher levels of N′-formyl-l-kynurenine (NFK) and carbonyl, lower fluorescence intensity and more serious unfolding of protein structure. Moreover, control sample showed the highest oxidative stability, which was indicated by lower levels of primary and secondary lipid oxidation products. These findings clearly illustrated that altered levels of adsorbed proteins induced by different ionic strengths play a crucial role in affecting protein-lipid co-oxidation in O/W emulsions.

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不同离子强度对乳清分离蛋白稳定水包油乳剂中蛋白-脂质共氧化的影响

研究了不同离子强度(0、100、200、300和400 mM)的乳清分离蛋白(WPI)稳定水包油(O/W)乳剂在贮存过程中的蛋白脂共氧化作用。结果证明，不同离子强度诱导的吸附蛋白水平的变化可以明显影响蛋白-脂共氧化的发生。从对照样品中提取的吸附蛋白的氧化应激水平高于从300或400 mM离子强度的乳剂中提取的蛋白质。这表明，N ' -甲酰基-l-犬尿氨酸(NFK)和羰基水平较高，荧光强度较低，蛋白质结构展开更严重。此外，对照样品具有最高的氧化稳定性，这表明其初级和次级脂质氧化产物水平较低。这些发现清楚地表明，不同离子强度诱导的吸附蛋白水平的改变在影响油水乳状液中蛋白-脂质共氧化中起着至关重要的作用。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.