TY - JOUR
T1 - Comparative time-course of lipid and myofibrillar protein oxidation in different biphasic systems under hydroxyl radical stress
AU - Yang, Jiayi
AU - Xiong, Youling L.
N1 - Publisher Copyright:
© 2017
PY - 2018/3/15
Y1 - 2018/3/15
N2 - This study aimed to investigate the relative reaction rate of protein and lipid oxidation in different biphasic model systems (linoleic acid; liposome; emulsion) containing myofibrillar protein (MFP at 1, 8 and 20 mg/mL) under hydroxyl radical stress. Protein oxidation markers exhibited significant changes in 2 h: reduced tryptophan fluorescence intensity, carbonyl formation, and extensive polymerization of myosin. In contrast, no detectable changes (P >.05) in lipid peroxide occurred within 2 h except for samples with 1 mg/mL MFP which showed an early TBARS formation. Of the three biphasic systems, the oxidative stability of lipids followed the order of emulsion > linoleic acid > liposome, indicating the steric role of proteins. In general, MFP was more susceptible to radicals than lipids, and a higher protein:lipid ratio was associated with a slower TBARS production and more rapid protein oxidation, suggesting a sacrificing role of MFP to protect lipids.
AB - This study aimed to investigate the relative reaction rate of protein and lipid oxidation in different biphasic model systems (linoleic acid; liposome; emulsion) containing myofibrillar protein (MFP at 1, 8 and 20 mg/mL) under hydroxyl radical stress. Protein oxidation markers exhibited significant changes in 2 h: reduced tryptophan fluorescence intensity, carbonyl formation, and extensive polymerization of myosin. In contrast, no detectable changes (P >.05) in lipid peroxide occurred within 2 h except for samples with 1 mg/mL MFP which showed an early TBARS formation. Of the three biphasic systems, the oxidative stability of lipids followed the order of emulsion > linoleic acid > liposome, indicating the steric role of proteins. In general, MFP was more susceptible to radicals than lipids, and a higher protein:lipid ratio was associated with a slower TBARS production and more rapid protein oxidation, suggesting a sacrificing role of MFP to protect lipids.
KW - Emulsion
KW - Linoleic acid
KW - Lipid oxidation
KW - Liposome
KW - Protein oxidation
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U2 - 10.1016/j.foodchem.2017.09.146
DO - 10.1016/j.foodchem.2017.09.146
M3 - Article
C2 - 29146333
AN - SCOPUS:85030545376
SN - 0308-8146
VL - 243
SP - 231
EP - 238
JO - Food Chemistry
JF - Food Chemistry
ER -