Effect of lipoxygenase-induced oxidation on molecular structure and digestive properties of arachin and conarachin
Wenjun Li
Hubei Key Laboratory of Industrial Microbiology, KeyLaboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan, China
National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Wuhan, China
Search for more papers by this authorChao Zhang
Hubei Key Laboratory of Industrial Microbiology, KeyLaboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan, China
National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Wuhan, China
Search for more papers by this authorNing Xu
Hubei Key Laboratory of Industrial Microbiology, KeyLaboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan, China
National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Wuhan, China
Search for more papers by this authorYong Hu
Hubei Key Laboratory of Industrial Microbiology, KeyLaboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan, China
National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Wuhan, China
Search for more papers by this authorChao Wang
Hubei Key Laboratory of Industrial Microbiology, KeyLaboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan, China
National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Wuhan, China
Search for more papers by this authorCorresponding Author
Deyuan Li
Function Food Key Laboratory of Hubei Province, Hubei Uinversity of Chinese Medicine, Wuhan, China
Correspondence
Deyuan Li, Function Food key Laboratory of Hubei province, Hubei Uinversity of Chinese Medicine Wuhan, China.
Email: [email protected]
Wei Li, Hubei University of Technology, Hubei Key Laboratory of Industrial Microbiology, KeyLaboratory of Fermentation Engineering (Ministry of Education), Wuhan, China.
Email: [email protected]
Search for more papers by this authorCorresponding Author
Wei Li
Hubei Key Laboratory of Industrial Microbiology, KeyLaboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan, China
National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Wuhan, China
Correspondence
Deyuan Li, Function Food key Laboratory of Hubei province, Hubei Uinversity of Chinese Medicine Wuhan, China.
Email: [email protected]
Wei Li, Hubei University of Technology, Hubei Key Laboratory of Industrial Microbiology, KeyLaboratory of Fermentation Engineering (Ministry of Education), Wuhan, China.
Email: [email protected]
Search for more papers by this authorWenjun Li
Hubei Key Laboratory of Industrial Microbiology, KeyLaboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan, China
National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Wuhan, China
Search for more papers by this authorChao Zhang
Hubei Key Laboratory of Industrial Microbiology, KeyLaboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan, China
National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Wuhan, China
Search for more papers by this authorNing Xu
Hubei Key Laboratory of Industrial Microbiology, KeyLaboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan, China
National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Wuhan, China
Search for more papers by this authorYong Hu
Hubei Key Laboratory of Industrial Microbiology, KeyLaboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan, China
National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Wuhan, China
Search for more papers by this authorChao Wang
Hubei Key Laboratory of Industrial Microbiology, KeyLaboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan, China
National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Wuhan, China
Search for more papers by this authorCorresponding Author
Deyuan Li
Function Food Key Laboratory of Hubei Province, Hubei Uinversity of Chinese Medicine, Wuhan, China
Correspondence
Deyuan Li, Function Food key Laboratory of Hubei province, Hubei Uinversity of Chinese Medicine Wuhan, China.
Email: [email protected]
Wei Li, Hubei University of Technology, Hubei Key Laboratory of Industrial Microbiology, KeyLaboratory of Fermentation Engineering (Ministry of Education), Wuhan, China.
Email: [email protected]
Search for more papers by this authorCorresponding Author
Wei Li
Hubei Key Laboratory of Industrial Microbiology, KeyLaboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan, China
National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Wuhan, China
Correspondence
Deyuan Li, Function Food key Laboratory of Hubei province, Hubei Uinversity of Chinese Medicine Wuhan, China.
Email: [email protected]
Wei Li, Hubei University of Technology, Hubei Key Laboratory of Industrial Microbiology, KeyLaboratory of Fermentation Engineering (Ministry of Education), Wuhan, China.
Email: [email protected]
Search for more papers by this authorAbstract
Lipid oxidation products can affect the molecular structure and digestibility of peanut protein isolates. Lipid-oxidizing systems (LOS) is a simulation system which uses oxygen-free radicals generated by the reaction of linoleic acid and lipoxygenase as oxidants.The simulation system was established to mediate oxidation of arachin or conarachin. Degree of oxidation (DOX) of peanut protein isolates (PPIs) was measured as quantity of LA to generate LOS. This study analyzed the effect of lipid oxidation-derived free radicals on the molecular structure and digestive properties of arachin and conarachin and observed substantial changes in carbonyl content, total sulfhydryl content, and number of disulfide bonds as quantities of LA increased, thus indicating significant oxidation of two proteins. Further, it was found that arachin was more stable than conarachin in a LOX-catalyzed oxidizing system. When the amount of LA was 3 and 5 ml, the maximum surface hydrophobic characteristic values of arachin and conarachin reached the maximum, which were 235 ± 10 and 349 ± 13, respectively. This study laid a theoretical foundation for the application of peanut protein in food products.
Practical applications
peanut protein has generated interest because it is the best source for the wall material for the preparation of nanoparticles and microcapsule particles due to its good biocompatibility and biodegradability, The structure-activity relationship between arachin and conarachin is of great guiding significance for the improvement of peanut protein molecular modification and functional properties.This study laid a theoretical foundation for the application of peanut protein in food products.
CONFLICT OF INTEREST
The authors declare no competing interests.
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