Premium
Light‐induced protein and lipid oxidation in low‐fat cheeses: Effect on degree of enzymatic hydrolysis
Author(s) -
DALSGAARD TRINE K,
BAKMAN METTE,
HAMMERSHØJ MARIANNE,
SØRENSEN JOHN,
NEBEL CAROLINE,
ALBRECHTSEN RITA,
VOGNSEN LENE,
NIELSEN JACOB H
Publication year - 2012
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2011.00736.x
Subject(s) - hexanal , lipid oxidation , chemistry , proteolysis , food science , hydrolysis , enzyme , tyrosine , heptanal , biochemistry , enzymatic hydrolysis , antioxidant , aldehyde , catalysis
The effect of proteolysis on oxidation in low‐fat cheese was investigated. The accumulation of dityrosine during storage increased significantly in the cheese with a high degree of proteolysis, while hexanal and heptanal were lower in the cheese with high proteolytic activity, indicating that the peptides/free amino acids acted as antioxidants on the propagating step in lipid oxidation. Dimethyl disulphide concentration was also lower in the cheese with a higher level of peptides. Therefore, oxidation of tyrosine residues seemed to function as antioxidants both regarding secondary lipid oxidation products and protein‐derived oxidation products through formation of dityrosine, being a termination reaction.
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom