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Combined effect of light and omega-3 polyunsaturated fatty acid fortification on the oxidative stability of milk proteins

Frédéric Mestdagh (UGent) , Barbara Kerkaert (UGent) , Tatiana Cucu (UGent) and Bruno De Meulenaer (UGent)
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Abstract
Nowadays there is an increasing interest in the fortification of foods with omega-3 polyunsaturated fatty acids (PUFA’s) because of their known health benefits. Dairy products are a suitable group for fortification since they are frequently consumed, however due to the susceptibility of PUFA’s to oxidation, questions arise about the oxidative stability of these fortified milk products. Moreover dairy products, as such, are already vulnerable to lipid and protein oxidation because of the presence of the photo sensitizer, riboflavin, which facilitates the generation of reactive carbonyl compounds. Little is known about the combined effect of light and lipid fortification on the stability of milk. Therefore this study investigated the effect of oils with different oxidative stability (algae, fish, soybean, olive oil) on various modifications of whey proteins in the presence of light and riboflavin.

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Chicago
Mestdagh, Frédéric, Barbara Kerkaert, Tatiana Cucu, and Bruno De Meulenaer. 2010. “Combined Effect of Light and Omega-3 Polyunsaturated Fatty Acid Fortification on the Oxidative Stability of Milk Proteins.” In ACS National Meeting, 239th, Abstracts.
APA
Mestdagh, Frédéric, Kerkaert, B., Cucu, T., & De Meulenaer, B. (2010). Combined effect of light and omega-3 polyunsaturated fatty acid fortification on the oxidative stability of milk proteins. ACS National Meeting, 239th, Abstracts. Presented at the 239th ACS National Meeting and Exposition.
Vancouver
1.
Mestdagh F, Kerkaert B, Cucu T, De Meulenaer B. Combined effect of light and omega-3 polyunsaturated fatty acid fortification on the oxidative stability of milk proteins. ACS National Meeting, 239th, Abstracts. 2010.
MLA
Mestdagh, Frédéric, Barbara Kerkaert, Tatiana Cucu, et al. “Combined Effect of Light and Omega-3 Polyunsaturated Fatty Acid Fortification on the Oxidative Stability of Milk Proteins.” ACS National Meeting, 239th, Abstracts. 2010. Print.
@inproceedings{915676,
  abstract     = {Nowadays there is an increasing interest in the fortification of foods with omega-3 polyunsaturated fatty acids (PUFA{\textquoteright}s) because of their known health benefits. Dairy products are a suitable group for fortification since they are frequently consumed, however due to the susceptibility of PUFA{\textquoteright}s to oxidation, questions arise about the oxidative stability of these fortified milk products.  Moreover dairy products, as such, are already vulnerable to lipid and protein oxidation because of the presence of the photo sensitizer, riboflavin, which facilitates the generation of reactive carbonyl compounds. Little is known about the combined effect of light and lipid fortification on the stability of milk. Therefore this study investigated the effect of oils with different oxidative stability  (algae, fish, soybean, olive oil) on various modifications of whey proteins in the presence of light and riboflavin.},
  author       = {Mestdagh, Fr{\'e}d{\'e}ric and Kerkaert, Barbara and Cucu, Tatiana and De Meulenaer, Bruno},
  booktitle    = {ACS National Meeting, 239th, Abstracts},
  language     = {eng},
  location     = {San Francisco, CA, USA},
  title        = {Combined effect of light and omega-3 polyunsaturated fatty acid fortification on the oxidative stability of milk proteins},
  year         = {2010},
}