Light-induced protein and lipid oxidation in low-fat cheeses: whey proteins as antioxidants - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue Dairy Science & Technology Année : 2011

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

Résumé

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 alpha-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 alpha-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.
Fichier principal
Vignette du fichier
art_3A10.1007_2Fs13594-011-0001-1.pdf (332.29 Ko) Télécharger le fichier
Origine : Accord explicite pour ce dépôt
Loading...

Dates et versions

hal-00874108 , version 1 (17-10-2013)

Identifiants

Citer

Trine Kastrup Dalsgaard, John Sørensen, Mette Bakman, Caroline Nebel, Rita Albrechtsen, et al.. Light-induced protein and lipid oxidation in low-fat cheeses: whey proteins as antioxidants. Dairy Science & Technology, 2011, 91 (2), pp.171-183. ⟨10.1007/s13594-011-0001-1⟩. ⟨hal-00874108⟩
60 Consultations
397 Téléchargements

Altmetric

Partager

Gmail Facebook X LinkedIn More