Cysteine residues are responsible for the sulfurous off-flavor formed in heated whey protein solutions

IF 4.7 Q2 FOOD SCIENCE & TECHNOLOGY Food Chemistry Molecular Sciences Pub Date : 2022-12-30 DOI:10.1016/j.fochms.2022.100120

Chengkang Li , Peter A. Paulsen , Halise Gül Akıllıoğlu , Søren B. Nielsen , Kasper Engholm-Keller , Marianne N. Lund

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引用次数: 2

Abstract

Odor-active volatile sulfur compounds are formed in heated food protein systems. In the present study, hydrogen sulfide (H₂S) was found to be the most abundant sulfur volatile in whey protein solutions (whey protein isolate [WPI], a whey model system and single whey proteins) by gas chromatography-flame photometric detector (GC-FPD) analysis after heat treatments (60–90 °C for 10 min, 90 °C for 120 min and UHT-like treatment). H₂S was detected in WPI after heating at 90 °C for 10 min, and was significantly increased at higher heat load (90 °C for 120 min and the UHT-like treatment). Site-specific LC-MS/MS-based proteomic analysis was conducted, monitoring desulfurization reactions in these protein systems to investigate the mechanism of H₂S formation in heated WPI. Cysteine residues from beta-lactoglobulin were found to be responsible for the formation of H₂S in heated WPI, presumably via beta-elimination.

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半胱氨酸残基是在加热乳清蛋白溶液中形成含硫异味的原因

具有气味活性的挥发性硫化合物在加热的食物蛋白质系统中形成。在本研究中，通过气相色谱-火焰光度检测器(GC-FPD)分析，发现硫化氢(H2S)是乳清蛋白溶液(乳清分离蛋白[WPI]，乳清模型系统和单一乳清蛋白)中最丰富的挥发性硫，经过热处理(60-90°C 10分钟，90°C 120分钟和uht处理)。在90°C加热10分钟后，在WPI中检测到H2S，并且在更高的热负荷(90°C加热120分钟和类似uht的处理)下显著增加。采用基于位点特异性LC-MS/ ms的蛋白质组学分析，监测这些蛋白质体系中的脱硫反应，探讨加热WPI中H2S形成的机制。β -乳球蛋白的半胱氨酸残基被发现在加热的WPI中负责H2S的形成，可能通过β -消除。

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来源期刊

Food Chemistry Molecular Sciences Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

0.00%

发文量

审稿时长

82 days

期刊介绍： Food Chemistry: Molecular Sciences is one of three companion journals to the highly respected Food Chemistry. Food Chemistry: Molecular Sciences is an open access journal publishing research advancing the theory and practice of molecular sciences of foods. The types of articles considered are original research articles, analytical methods, comprehensive reviews and commentaries. Topics include: Molecular sciences relating to major and minor components of food (nutrients and bioactives) and their physiological, sensory, flavour, and microbiological aspects; data must be sufficient to demonstrate relevance to foods and as consumed by humans Changes in molecular composition or structure in foods occurring or induced during growth, distribution and processing (industrial or domestic) or as a result of human metabolism Quality, safety, authenticity and traceability of foods and packaging materials Valorisation of food waste arising from processing and exploitation of by-products Molecular sciences of additives, contaminants including agro-chemicals, together with their metabolism, food fate and benefit: risk to human health Novel analytical and computational (bioinformatics) methods related to foods as consumed, nutrients and bioactives, sensory, metabolic fate, and origins of foods. Articles must be concerned with new or novel methods or novel uses and must be applied to real-world samples to demonstrate robustness. Those dealing with significant improvements to existing methods or foods and commodities from different regions, and re-use of existing data will be considered, provided authors can establish sufficient originality.