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Light-induced protein and lipid oxidation in low-fat cheeses: whey proteins as antioxidants

Light-induced protein and lipid oxidation in low-fat cheeses: whey proteins as antioxidants Photo-oxidation of cheese products has become an issue due to the fact that packaging of cheeses in transparent materials is very frequently used. The present study aimed to give new aspects of the possible antioxidative activity of whey proteins in photo-oxidation of cheese and the whey proteins were expected to act as scavenger and thereby reduce lipid oxidation. Oxidation was investigated in low-fat model cheese with whey protein isolate (WPI) added and compared to a low-fat control cheese. The cheeses were packed in air or in vacuum, respectively, and stored under light. Accumulations of lipid hydroperoxides, pentanal, hexanal, heptanal, 1-hexanol, dimethyl disulfide and dityrosine were all found to be dependent on the availability of oxygen. The presence of WPI reduced the accumulation of both lipid and protein oxidation products. The consumption of the naturally occurring antioxidant α-tocopherol was not affected by the added WPI. After the seventh day of light-exposed storage during which all riboflavin was decomposed and the concentration of α-tocopherol had found a stable level, the presence of WPI resulted in an extension of the observed lag phase in the accumulation of secondary lipid oxidation products. As WPI reduced the accumulation of protein oxidation products as well, it is suggested that WPI is not a typical radical scavenger. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Dairy Science & Technology Springer Journals

Light-induced protein and lipid oxidation in low-fat cheeses: whey proteins as antioxidants

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Publisher
Springer Journals
Copyright
Copyright © 2011 by INRA and Springer Science+Business Media B.V.
Subject
Chemistry; Agriculture; Food Science ; Microbiology
ISSN
1958-5586
eISSN
1958-5594
DOI
10.1007/s13594-011-0001-1
Publisher site
See Article on Publisher Site

Abstract

Photo-oxidation of cheese products has become an issue due to the fact that packaging of cheeses in transparent materials is very frequently used. The present study aimed to give new aspects of the possible antioxidative activity of whey proteins in photo-oxidation of cheese and the whey proteins were expected to act as scavenger and thereby reduce lipid oxidation. Oxidation was investigated in low-fat model cheese with whey protein isolate (WPI) added and compared to a low-fat control cheese. The cheeses were packed in air or in vacuum, respectively, and stored under light. Accumulations of lipid hydroperoxides, pentanal, hexanal, heptanal, 1-hexanol, dimethyl disulfide and dityrosine were all found to be dependent on the availability of oxygen. The presence of WPI reduced the accumulation of both lipid and protein oxidation products. The consumption of the naturally occurring antioxidant α-tocopherol was not affected by the added WPI. After the seventh day of light-exposed storage during which all riboflavin was decomposed and the concentration of α-tocopherol had found a stable level, the presence of WPI resulted in an extension of the observed lag phase in the accumulation of secondary lipid oxidation products. As WPI reduced the accumulation of protein oxidation products as well, it is suggested that WPI is not a typical radical scavenger.

Journal

Dairy Science & TechnologySpringer Journals

Published: Mar 22, 2011

References