Food Protein Sterylation: Chemical Reactions between Reactive Amino Acids and Sterol Oxidation Products under Food Processing Conditions.

ABSTRACT: Sterols, especially cholesterol and phytosterols, are important components of food lipids. During food processing, such as heating, sterols, like unsaturated fatty acids, can be oxidized. Protein modification by secondary products of lipid peroxidation has recently been demonstrated in food through a process called lipation. Similarly, this study was performed to assess, for the first time, the possibility of reactions between food proteins and sterol oxidation products in conditions relevant for food processing. Therefore, reaction models consisting of oxysterol (cholesterol 5α,6α-epoxide) and reactive amino acids (arginine, lysine, and methionine) were incubated in various conditions of concentration (0-8 mM), time (0-120 min), and temperature (30-180 °C). The identification of lysine ad

SUBMITTER: Kamgang Nzekoue F 

PROVIDER: S-EPMC7766307 | biostudies-literature | 2020 Dec

REPOSITORIES: biostudies-literature