PROTEIN AGGREGATION IN FOOD MODELS: EFFECT OF ?-IRRADIATION AND LIPID OXIDATION

Publisher Website
Google Scholar
Abstract
Myoglobin and serum albumin were irradiated in aqueous solution in the presence of varying amounts of carbohydrates and lipids, and the yield of protein aggregates was determined by gel filtration. With myoglobin the formation of aggregates evolving from the reaction with oxidizing lipids was observed, which was not found for serum albumin. The production of protein-lipid complexes, in which lipid material was occluded in the high-molecular aggregates by physical forces was demonstrated. Gel filtration and gel electrophoresis, both in the presence of SDS [sodium dodecyl sulfate], and thin-layer isoelectric focusing revealed distinct structural differences between the protein aggregates induced by irradiation and the aggregates formed by interaction with oxidizing lipids.