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Light‐induced protein and lipid oxidation in low‐fat cheeses: Effect on degree of enzymatic hydrolysis

Author:
DALSGAARD, TRINE K, BAKMAN, METTE, HAMMERSHØJ, MARIANNE, SØRENSEN, JOHN, NEBEL, CAROLINE, ALBRECHTSEN, RITA, VOGNSEN, LENE, NIELSEN, JACOB H
Source:
International journal of dairy technology 2012 v.65 no.1 pp. 57-63
ISSN:
1364-727X
Subject:
antioxidants, cheeses, enzymatic hydrolysis, free amino acids, lipid peroxidation, oxidation, peptides, proteolysis, tyrosine
Abstract:
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.
Agid:
367640