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Lightâinduced protein and lipid oxidation in lowâfat cheeses: Effect on degree of enzymatic hydrolysis
- DALSGAARD, TRINE K, BAKMAN, METTE, HAMMERSHÃJ, MARIANNE, SÃRENSEN, JOHN, NEBEL, CAROLINE, ALBRECHTSEN, RITA, VOGNSEN, LENE, NIELSEN, JACOB H
- International journal of dairy technology 2012 v.65 no.1 pp. 57-63
- antioxidants, cheeses, enzymatic hydrolysis, free amino acids, lipid peroxidation, oxidation, peptides, proteolysis, tyrosine
- The effect of proteolysis on oxidation in lowâfat 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 proteinâderived oxidation products through formation of dityrosine, being a termination reaction.