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

The changes induced in whey proteins due to incubation with oils containing different amounts of polyunsaturated fatty acids (fish, sunflower, soybean and olive oil) and with different initial oxidation status were studied under autoxidizing conditions. Changes upon incubation with fresh vegetable o...

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Bibliographic Details
Published inInternational dairy journal Vol. 21; no. 6; pp. 427 - 433
Main Authors Cucu, Tatiana, Devreese, Bart, Mestdagh, Frédéric, Kerkaert, Barbara, De Meulenaer, Bruno
Format Journal Article
LanguageEnglish
Published Oxford Elsevier Ltd 01.06.2011
Elsevier
Subjects
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Milk and cheese industries. Ice creams
Lipids
Milk protein
Incubation
Whey protein
Interaction
Dairy industry
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Summary:The changes induced in whey proteins due to incubation with oils containing different amounts of polyunsaturated fatty acids (fish, sunflower, soybean and olive oil) and with different initial oxidation status were studied under autoxidizing conditions. Changes upon incubation with fresh vegetable oils were very limited. Only upon incubation with fish or highly oxidized soybean oil, most significant changes with respect to lysine, histidine, phenylalanine and arginine residues occurred. Remarkably, the content of methionine and tryptophan remained unchanged under the experimental conditions. The most prominent impact of incubation of whey proteins with lipids was severe protein aggregation as shown by sodium dodecyl sulphate-polyacrylamide gel electrophoresis.
ISSN:0958-6946
1879-0143
DOI:10.1016/j.idairyj.2011.01.003