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Hypochlorous and peracetic acid induced oxidation of dairy proteins

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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.
Keywords
hypochlorous acid, peracetic acid, caseins, Protein oxidation, whey proteins, CROSS-LINKING, AMINO-ACIDS, PRODUCTS, CHLORINE, CARBONYLATION, LYSINE, PEPTIDES, KINETICS, QUALITY

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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.
@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},
}

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