期刊
FOOD CHEMISTRY
卷 235, 期 -, 页码 21-33出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.05.028
关键词
Antioxidant peptides; Digestion; Lipolysis; Oxidation markers; H-1 NMR; SPME-GC/MS
资金
- Spanish Ministry of Economy and Competitiveness (MINECO) [AGL2015-65450-R]
- Basque Government [IT-916-16]
- Unit for Education and Research Food Quality and Safety of the University of the Basque Country UPV/EHU [UPV/EHU-UFI-11/21]
- UPV/EHU
The effect of the presence of ovalbumin and soy protein isolate on lipolysis and oxidation taking place during in vitro gastrointestinal digestion of slightly oxidized sunflower and flaxseed oils was addressed. The extent of lipolysis, the molar proportions of acyl groups/fatty acids after digestion, and the oxidation products formed were studied by Proton Nuclear Magnetic Resonance. The presence of proteins provoked a higher hydrolysis in triglycerides, a lower decrease of polyunsaturated chains, and a lower generation of oxidation compounds (conjugated dienes in chains having also hydroperoxy/hydroxy groups, epoxides and aldehydes); the formation of hydroxides was clearly favoured over that of hydroperoxides. Study of headspace composition by Solid Phase Microextraction-Gas Chromatography/Mass Spectrometry confirmed that oxidation advanced to a lesser extent in the presence of protein. Thus, amino acids/peptides released during digestion may show antioxidant properties, affecting not only the extent of lipid oxidation, but also reactions pathways. (C) 2017 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据