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Comparative Study of Oxidative Structural Modifications of Unadsorbed and Adsorbed Proteins in Whey Protein Isolate-Stabilized Oil-in-Water Emulsions under the Stress of Primary and Secondary Lipid Oxidation Products

机译:乳清蛋白中乳清蛋白分离蛋白稳定型油水乳液氧化结构改性的对比研究初级和二级脂质氧化产物应力

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摘要

The impact of typical primary or secondary lipid oxidation (LPO) products, selected as linoleic acid 13-hydroperoxide (13-HPODE) and malondialdehyde (MDA), on the structural modification of unadsorbed or adsorbed proteins in whey protein isolate (WPI)-stabilized oil-in-water (O/W) emulsions during storage up to 48 h at 37 °C in the dark was investigated. The results showed that either 13-HPODE and MDA could lead to structural modifications of unadsorbed or adsorbed proteins with a concentration-dependent manner and time relationship, respectively. Moreover, higher levels of MDA rendered a higher degree of oxidative modifications of WPI than 13-HPODE, indicated by the higher protein carbonyl contents and N’-formyl-L-kynurenine (NFK) and lower fluorescence intensity. Additionally, adsorbed proteins were more easily oxidized by LPO products than unadsorbed proteins. Overall, our results indicated that the formation of secondary LPO products and the protein position were crucial factors to increase the degree of oxidative modifications of WPI in O/W emulsion systems.
机译:典型的初级或二级脂质氧化(LPO)产品的影响,选择为亚油酸13-氢过氧化物(13-HPODE)和丙二醛(MDA),在乳清蛋白分离物(WPI)中的未吸附或吸附的蛋白质的结构改性研究了在储存期间的水溶液(O / W)乳液,在黑暗中最多可在37℃下储存48小时。结果表明,13-HPODE和MDA可以分别导致具有浓度依赖性方式和时间关系的未吸附或吸附蛋白的结构修饰。此外,较高水平的MDA使WPI高于13-HPode的氧化改性程度较高,由较高的蛋白质羰基含量和N'-甲酰基-1-·犬蛋白酶(NFK)和较低的荧光强度表示。另外,通过LPO产物比未吸收蛋白更容易被LPO产物氧化吸附的蛋白质。总体而言,我们的结果表明,次级LPO产品的形成和蛋白质位置是在O / W乳液系统中增加WPI氧化改性程度的关键因素。

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