Effect of Succinylation on Oxidation–Aggregation of Low-Density Lipoprotein and Formation of Off-Flavors in Heated Egg Yolks
This study examined the effect of succinylation on protein oxidation–aggregation and the formation of off-flavors in heated egg yolks (EYs). The sensory evaluation, content of volatile compounds, stability of low-density lipoprotein (LDL) particles, and oxidation of lipid and protein at six levels o...
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MDPI AG
2024-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/21/3489 |
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| author | Liuyang Ren Cheng Sun Ying Lv Lokesh Kumar |
| author_facet | Liuyang Ren Cheng Sun Ying Lv Lokesh Kumar |
| author_sort | Liuyang Ren |
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| description | This study examined the effect of succinylation on protein oxidation–aggregation and the formation of off-flavors in heated egg yolks (EYs). The sensory evaluation, content of volatile compounds, stability of low-density lipoprotein (LDL) particles, and oxidation of lipid and protein at six levels of succinylated EY (0.25%, 0.5%, 1%, 2%, 5%, and 10%, <i>w</i>/<i>w</i>) were determined. The results showed that the succinylated thermal EY’s concentration of volatiles and off-flavors was reduced. Oil exudation and lipid and protein oxidation decreased with the improved succinylation degree. Succinylation also reduced the LDL particle size and changed the secondary structure (decreased the β-sheets and increased the α-helices) of protein in LDL particles. Meanwhile, succinylation could effectively change the thermal oxidation–aggregation of LDL protein by introducing succinyl groups with negative charges, thus increasing the stability of LDL particles in succinylated EY during heating. These results further revealed the relationship between the oxidation–aggregation of LDL and the formation of off-flavors in heated EY. These results also help improve the flavor quality of heat-treated EY and expands the application scope of egg products. |
| format | Article |
| id | doaj-art-b416aeb8c7a54ee791d59b27f0e76fde |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-b416aeb8c7a54ee791d59b27f0e76fde2024-11-08T14:36:28ZengMDPI AGFoods2304-81582024-10-011321348910.3390/foods13213489Effect of Succinylation on Oxidation–Aggregation of Low-Density Lipoprotein and Formation of Off-Flavors in Heated Egg YolksLiuyang Ren0Cheng Sun1Ying Lv2Lokesh Kumar3Beijing Laboratory for Food Quality and Safety, Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides, Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, ChinaBeijing Laboratory for Food Quality and Safety, Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides, Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, ChinaBeijing Laboratory for Food Quality and Safety, Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides, Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, ChinaDepartment of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New ZealandThis study examined the effect of succinylation on protein oxidation–aggregation and the formation of off-flavors in heated egg yolks (EYs). The sensory evaluation, content of volatile compounds, stability of low-density lipoprotein (LDL) particles, and oxidation of lipid and protein at six levels of succinylated EY (0.25%, 0.5%, 1%, 2%, 5%, and 10%, <i>w</i>/<i>w</i>) were determined. The results showed that the succinylated thermal EY’s concentration of volatiles and off-flavors was reduced. Oil exudation and lipid and protein oxidation decreased with the improved succinylation degree. Succinylation also reduced the LDL particle size and changed the secondary structure (decreased the β-sheets and increased the α-helices) of protein in LDL particles. Meanwhile, succinylation could effectively change the thermal oxidation–aggregation of LDL protein by introducing succinyl groups with negative charges, thus increasing the stability of LDL particles in succinylated EY during heating. These results further revealed the relationship between the oxidation–aggregation of LDL and the formation of off-flavors in heated EY. These results also help improve the flavor quality of heat-treated EY and expands the application scope of egg products.https://www.mdpi.com/2304-8158/13/21/3489egg yolkheat treatmentsuccinylationoff-flavorlipoprotein oxidation |
| spellingShingle | Liuyang Ren Cheng Sun Ying Lv Lokesh Kumar Effect of Succinylation on Oxidation–Aggregation of Low-Density Lipoprotein and Formation of Off-Flavors in Heated Egg Yolks Foods egg yolk heat treatment succinylation off-flavor lipoprotein oxidation |
| title | Effect of Succinylation on Oxidation–Aggregation of Low-Density Lipoprotein and Formation of Off-Flavors in Heated Egg Yolks |
| title_full | Effect of Succinylation on Oxidation–Aggregation of Low-Density Lipoprotein and Formation of Off-Flavors in Heated Egg Yolks |
| title_fullStr | Effect of Succinylation on Oxidation–Aggregation of Low-Density Lipoprotein and Formation of Off-Flavors in Heated Egg Yolks |
| title_full_unstemmed | Effect of Succinylation on Oxidation–Aggregation of Low-Density Lipoprotein and Formation of Off-Flavors in Heated Egg Yolks |
| title_short | Effect of Succinylation on Oxidation–Aggregation of Low-Density Lipoprotein and Formation of Off-Flavors in Heated Egg Yolks |
| title_sort | effect of succinylation on oxidation aggregation of low density lipoprotein and formation of off flavors in heated egg yolks |
| topic | egg yolk heat treatment succinylation off-flavor lipoprotein oxidation |
| url | https://www.mdpi.com/2304-8158/13/21/3489 |
| work_keys_str_mv | AT liuyangren effectofsuccinylationonoxidationaggregationoflowdensitylipoproteinandformationofoffflavorsinheatedeggyolks AT chengsun effectofsuccinylationonoxidationaggregationoflowdensitylipoproteinandformationofoffflavorsinheatedeggyolks AT yinglv effectofsuccinylationonoxidationaggregationoflowdensitylipoproteinandformationofoffflavorsinheatedeggyolks AT lokeshkumar effectofsuccinylationonoxidationaggregationoflowdensitylipoproteinandformationofoffflavorsinheatedeggyolks |