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Crude potato peel polyphenol oxidase for rumen bypass oils: effect of lyophilisation

Nympha De Neve (UGent) , Frederik Gadeyne (UGent) , Bruno Vlaeminck (UGent) , Paul Van der Meeren (UGent) and Veerle Fievez (UGent)
Author
Organization
Abstract
Recently, a new method to protect polyunsaturated fatty acids (PUFA) against rumen biohydrogenation and deterioration through oxidation during storage was discovered. This method includes the use of polyphenol oxidase (PPO) to form a matrix of crosslinked protein around emulsified oil droplets. Crude potato peel PPO extract has been shown to be well suited for this procedure and is of particular interest given the high availability of potentially suitable side streams from the potato industry. However, PPO activity and emulsion properties highly vary between different batches of crude potato peel PPO extract. Additionally, the crude PPO extract can only be used fresh, as PPO activity of the extract decreases significantly over time. Lyophilisation could extend the crude PPO shelf life, if the freeze-drying process has no detrimental effect on the functional properties of crude potato peel PPO. Hence, in this study PPO activity, emulsification properties and protection efficiency of PUFA against rumen biohydrogenation were compared for fresh and lyophilised crude potato peel PPO. The extraction procedure of PPO involved acetone precipitation, after which the fresh extract was obtained by dissolving the protein pellet in 0.01 M sodium phosphate buffer (pH 7). Lyophilised PPO extract was obtained by freeze-drying the acetone-precipitated protein and dissolving the pellet in 0.01 M sodium phosphate buffer (pH 7) after storage at – 20 °C for at least 5 days. Protection efficiency of PUFA against rumen biohydrogenation was evaluated by 24 h in vitro batch simulation of the rumen metabolism. Both fresh and lyophilised extract were prepared in triplicate and used for the preparation of 2 wt% linseed oil emulsions. A matrix of crosslinked protein surrounding the emulsion droplets was formed through 24 h incubation with 4-methyl catechol. Freeze-drying did not affect PPO activity, droplet size distribution of the emulsions or protection efficiency of PUFA against rumen biohydrogenation. Concluding, lyophilisation is found to be a suitable method to prolong the shelf life of crude potato peel PPO and allows to mix different batches over time to lower the variability in functional properties.
Keywords
interfacial crosslinking, rumen bypass, Polyphenol oxidase

Citation

Please use this url to cite or link to this publication:

MLA
De Neve, Nympha, et al. “Crude Potato Peel Polyphenol Oxidase for Rumen Bypass Oils: Effect of Lyophilisation.” Euro Fed Lipid Congress, 14th, Abstracts, 2016, pp. 85–85.
APA
De Neve, N., Gadeyne, F., Vlaeminck, B., Van der Meeren, P., & Fievez, V. (2016). Crude potato peel polyphenol oxidase for rumen bypass oils: effect of lyophilisation. Euro Fed Lipid Congress, 14th, Abstracts, 85–85.
Chicago author-date
De Neve, Nympha, Frederik Gadeyne, Bruno Vlaeminck, Paul Van der Meeren, and Veerle Fievez. 2016. “Crude Potato Peel Polyphenol Oxidase for Rumen Bypass Oils: Effect of Lyophilisation.” In Euro Fed Lipid Congress, 14th, Abstracts, 85–85.
Chicago author-date (all authors)
De Neve, Nympha, Frederik Gadeyne, Bruno Vlaeminck, Paul Van der Meeren, and Veerle Fievez. 2016. “Crude Potato Peel Polyphenol Oxidase for Rumen Bypass Oils: Effect of Lyophilisation.” In Euro Fed Lipid Congress, 14th, Abstracts, 85–85.
Vancouver
1.
De Neve N, Gadeyne F, Vlaeminck B, Van der Meeren P, Fievez V. Crude potato peel polyphenol oxidase for rumen bypass oils: effect of lyophilisation. In: Euro Fed Lipid congress, 14th, Abstracts. 2016. p. 85–85.
IEEE
[1]
N. De Neve, F. Gadeyne, B. Vlaeminck, P. Van der Meeren, and V. Fievez, “Crude potato peel polyphenol oxidase for rumen bypass oils: effect of lyophilisation,” in Euro Fed Lipid congress, 14th, Abstracts, Ghent, Belgium, 2016, pp. 85–85.
@inproceedings{8088421,
  abstract     = {{Recently, a new method to protect polyunsaturated fatty acids (PUFA) against rumen biohydrogenation and deterioration through oxidation during storage was discovered. This method includes the use of polyphenol oxidase (PPO) to form a matrix of crosslinked protein around emulsified oil droplets. Crude potato peel PPO extract has been shown to be well suited for this procedure and is of particular interest given the high availability of potentially suitable side streams from the potato industry. However, PPO activity and emulsion properties highly vary between different batches of crude potato peel PPO extract. Additionally, the crude PPO extract can only be used fresh, as PPO activity of the extract decreases significantly over time. Lyophilisation could extend the crude PPO shelf life, if the freeze-drying process has no detrimental effect on the functional properties of crude potato peel PPO. Hence, in this study PPO activity, emulsification properties and protection efficiency of PUFA against rumen biohydrogenation were compared for fresh and lyophilised crude potato peel PPO. The extraction procedure of PPO involved acetone precipitation, after which the fresh extract was obtained by dissolving the protein pellet in 0.01 M sodium phosphate buffer (pH 7). Lyophilised PPO extract was obtained by freeze-drying the acetone-precipitated protein and dissolving the pellet in 0.01 M sodium phosphate buffer (pH 7) after storage at – 20 °C for at least 5 days. Protection efficiency of PUFA against rumen biohydrogenation was evaluated by 24 h in vitro batch simulation of the rumen metabolism. Both fresh and lyophilised extract were prepared in triplicate and used for the preparation of 2 wt% linseed oil emulsions. A matrix of crosslinked protein surrounding the emulsion droplets was formed through 24 h incubation with 4-methyl catechol. Freeze-drying did not affect PPO activity, droplet size distribution of the emulsions or protection efficiency of PUFA against rumen biohydrogenation. Concluding, lyophilisation is found to be a suitable method to prolong the shelf life of crude potato peel PPO and allows to mix different batches over time to lower the variability in functional properties.}},
  author       = {{De Neve, Nympha and Gadeyne, Frederik and Vlaeminck, Bruno and Van der Meeren, Paul and Fievez, Veerle}},
  booktitle    = {{Euro Fed Lipid congress, 14th, Abstracts}},
  keywords     = {{interfacial crosslinking,rumen bypass,Polyphenol oxidase}},
  language     = {{eng}},
  location     = {{Ghent, Belgium}},
  pages        = {{85--85}},
  title        = {{Crude potato peel polyphenol oxidase for rumen bypass oils: effect of lyophilisation}},
  year         = {{2016}},
}