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Ascorbate and apple phenolics affect protein oxidation in emulsion-type sausages during storage and in vitro digestion

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Abstract
The effect of sodium ascorbate and apple phenolics on the oxidative stability of emulsion-type sausages during storage and digestion was investigated. Emulsion-type sausages containing 0.05% sodium ascorbate or 3% freeze-dried apple pomace were subjected to chilled illuminated storage and subsequent in vitro digestion. Lipid oxidation was assessed as TBARS, and protein oxidation was evaluated as thiol oxidation, total carbonyls, and gamma-glutamic and alpha-amino adipic semialdehyde. Proteolysis was measured after digestion to evaluate protein digestibility. The results suggest the presence of protein ascorbate and protein phenol interactions, which may decrease protein digestibility and may interfere with spectrophotometric methods for measuring oxidation.
Keywords
protein-phenol interactions, protein-ascorbate interactions, MUSCLE MYOFIBRILLAR PROTEINS, digestibility, carbonylation, thiol loss, CHILL STORAGE, MEAT SYSTEMS, BEEF, PORK, MECHANISMS, ADDUCTS, QUANTIFICATION, DIGESTIBILITY, COMBINATIONS

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Chicago
Rysman, Tine, Thomas Van Hecke, Stefaan De Smet, and Geert Van Royen. 2016. “Ascorbate and Apple Phenolics Affect Protein Oxidation in Emulsion-type Sausages During Storage and in Vitro Digestion.” Journal of Agricultural and Food Chemistry 64 (20): 4131–4138.
APA
Rysman, T., Van Hecke, T., De Smet, S., & Van Royen, G. (2016). Ascorbate and apple phenolics affect protein oxidation in emulsion-type sausages during storage and in vitro digestion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 64(20), 4131–4138.
Vancouver
1.
Rysman T, Van Hecke T, De Smet S, Van Royen G. Ascorbate and apple phenolics affect protein oxidation in emulsion-type sausages during storage and in vitro digestion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2016;64(20):4131–8.
MLA
Rysman, Tine, Thomas Van Hecke, Stefaan De Smet, et al. “Ascorbate and Apple Phenolics Affect Protein Oxidation in Emulsion-type Sausages During Storage and in Vitro Digestion.” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 64.20 (2016): 4131–4138. Print.
@article{7255062,
  abstract     = {The effect of sodium ascorbate and apple phenolics on the oxidative stability of emulsion-type sausages during storage and digestion was investigated. Emulsion-type sausages containing 0.05\% sodium ascorbate or 3\% freeze-dried apple pomace were subjected to chilled illuminated storage and subsequent in vitro digestion. Lipid oxidation was assessed as TBARS, and protein oxidation was evaluated as thiol oxidation, total carbonyls, and gamma-glutamic and alpha-amino adipic semialdehyde. Proteolysis was measured after digestion to evaluate protein digestibility. The results suggest the presence of protein ascorbate and protein phenol interactions, which may decrease protein digestibility and may interfere with spectrophotometric methods for measuring oxidation.},
  author       = {Rysman, Tine and Van Hecke, Thomas and De Smet, Stefaan and Van Royen, Geert},
  issn         = {0021-8561},
  journal      = {JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY},
  keyword      = {protein-phenol interactions,protein-ascorbate interactions,MUSCLE MYOFIBRILLAR PROTEINS,digestibility,carbonylation,thiol loss,CHILL STORAGE,MEAT SYSTEMS,BEEF,PORK,MECHANISMS,ADDUCTS,QUANTIFICATION,DIGESTIBILITY,COMBINATIONS},
  language     = {eng},
  number       = {20},
  pages        = {4131--4138},
  title        = {Ascorbate and apple phenolics affect protein oxidation in emulsion-type sausages during storage and in vitro digestion},
  url          = {http://dx.doi.org/10.1021/acs.jafc.6b00437},
  volume       = {64},
  year         = {2016},
}

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