Ghent University Academic Bibliography

Advanced

Hypochlorous and peracetic acid induced oxidation of dairy proteins

Barbara Kerkaert UGent, Frédéric Mestdagh, Tatiana Cucu UGent, Philip Roger Aedo, Shen Yan Ling and Bruno De Meulenaer UGent (2011) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 59(3). p.907-914
abstract
Hypochlorous and peracetic acids, both known disinfectants in the food industry, were compared for their oxidative capacity toward dairy proteins. Whey proteins and caseins were oxidized under well controlled conditions at pH 8 as a function of the sanitizing concentration. Different markers for protein oxidation were monitored. The results established that the protein carbonyl content was a rather unspecific marker for protein oxidation, which did not allow one to differentiate the oxidant used especially at the lower concentrations. Cysteine, tryptophan, and methionine were proven to be the most vulnerable amino acids for degradation upon hypochlorous and peracetic acid treatment, while tyrosine was only prone to degradation in the presence of hypochlorous acid. Hypochlorous acid induced oxidation gave rise to protein aggregation, while during peracetic acid induced oxidation, no high molecular weight aggregates were observed. Protein aggregation upon hypochlorous acid oxidation could primarily be linked to tryptophan and tyrosine degradation.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
hypochlorous acid, peracetic acid, caseins, Protein oxidation, whey proteins, CROSS-LINKING, AMINO-ACIDS, PRODUCTS, CHLORINE, CARBONYLATION, LYSINE, PEPTIDES, KINETICS, QUALITY
journal title
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
J. Agric. Food Chem.
volume
59
issue
3
pages
907 - 914
Web of Science type
Article
Web of Science id
000286705300017
JCR category
AGRICULTURE, MULTIDISCIPLINARY
JCR impact factor
2.823 (2011)
JCR rank
3/57 (2011)
JCR quartile
1 (2011)
ISSN
0021-8561
DOI
10.1021/jf1037807
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
1174317
handle
http://hdl.handle.net/1854/LU-1174317
date created
2011-02-28 10:01:16
date last changed
2011-11-08 16:24:01
@article{1174317,
  abstract     = {Hypochlorous and peracetic acids, both known disinfectants in the food industry, were compared for their oxidative capacity toward dairy proteins. Whey proteins and caseins were oxidized under well controlled conditions at pH 8 as a function of the sanitizing concentration. Different markers for protein oxidation were monitored. The results established that the protein carbonyl content was a rather unspecific marker for protein oxidation, which did not allow one to differentiate the oxidant used especially at the lower concentrations. Cysteine, tryptophan, and methionine were proven to be the most vulnerable amino acids for degradation upon hypochlorous and peracetic acid treatment, while tyrosine was only prone to degradation in the presence of hypochlorous acid. Hypochlorous acid induced oxidation gave rise to protein aggregation, while during peracetic acid induced oxidation, no high molecular weight aggregates were observed. Protein aggregation upon hypochlorous acid oxidation could primarily be linked to tryptophan and tyrosine degradation.},
  author       = {Kerkaert, Barbara and Mestdagh, Fre\unmatched{0301}de\unmatched{0301}ric and Cucu, Tatiana and Aedo, Philip Roger and Ling, Shen Yan and De Meulenaer, Bruno},
  issn         = {0021-8561},
  journal      = {JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY},
  keyword      = {hypochlorous acid,peracetic acid,caseins,Protein oxidation,whey proteins,CROSS-LINKING,AMINO-ACIDS,PRODUCTS,CHLORINE,CARBONYLATION,LYSINE,PEPTIDES,KINETICS,QUALITY},
  language     = {eng},
  number       = {3},
  pages        = {907--914},
  title        = {Hypochlorous and peracetic acid induced oxidation of dairy proteins},
  url          = {http://dx.doi.org/10.1021/jf1037807},
  volume       = {59},
  year         = {2011},
}

Chicago
Kerkaert, Barbara, Frédéric Mestdagh, Tatiana Cucu, Philip Roger Aedo, Shen Yan Ling, and Bruno De Meulenaer. 2011. “Hypochlorous and Peracetic Acid Induced Oxidation of Dairy Proteins.” Journal of Agricultural and Food Chemistry 59 (3): 907–914.
APA
Kerkaert, B., Mestdagh, F., Cucu, T., Aedo, P. R., Ling, S. Y., & De Meulenaer, B. (2011). Hypochlorous and peracetic acid induced oxidation of dairy proteins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 59(3), 907–914.
Vancouver
1.
Kerkaert B, Mestdagh F, Cucu T, Aedo PR, Ling SY, De Meulenaer B. Hypochlorous and peracetic acid induced oxidation of dairy proteins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2011;59(3):907–14.
MLA
Kerkaert, Barbara, Frédéric Mestdagh, Tatiana Cucu, et al. “Hypochlorous and Peracetic Acid Induced Oxidation of Dairy Proteins.” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 59.3 (2011): 907–914. Print.