Protein-Lipid Interactions in Different Meat Systems in the Presence of Natural Antioxidants – a Review
This study presents several aspects of the mutual interaction between lipids and proteins. Nutritional and technological implications of the reaction of oxidized lipids with proteins are discussed. Changes are highlighted in the content of amino acids and protein digestibility, formation of cross-li...
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| Format: | Article |
| Language: | English |
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2017-03-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.degruyter.com/view/j/pjfns.2017.67.issue-1/pjfns-2016-0024/pjfns-2016-0024.xml?format=INT |
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| _version_ | 1832569521528897536 |
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| author | Hęś Marzanna |
| author_facet | Hęś Marzanna |
| author_sort | Hęś Marzanna |
| collection | DOAJ |
| description | This study presents several aspects of the mutual interaction between lipids and proteins. Nutritional and technological implications of the reaction of oxidized lipids with proteins are discussed. Changes are highlighted in the content of amino acids and protein digestibility, formation of cross-links, flavor compounds, as well as the formation of colored non-enzymatic browning products. Attention is paid to the agents which may determine the reaction of amino acids with the products of lipid oxidation, i.e. the presence of catalysts or inhibitors in the environment, the presence of water, pH of the environment, temperature or reaction time. It was also noted that the conformation of the protein structure, the surface charge, the affinity, and the accessibility of reactive groups affect the intensity of these interactions. |
| format | Article |
| id | doaj-art-51ad989237404850a81bb908e36d1b16 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2017-03-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-51ad989237404850a81bb908e36d1b162025-02-02T20:41:42ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072017-03-0167151810.1515/pjfns-2016-0024pjfns-2016-0024Protein-Lipid Interactions in Different Meat Systems in the Presence of Natural Antioxidants – a ReviewHęś Marzanna0Department of Food Service and Catering, Poznań University of Life Sciences, Wojska Polskiego 31, 60–624 Poznań, PolandThis study presents several aspects of the mutual interaction between lipids and proteins. Nutritional and technological implications of the reaction of oxidized lipids with proteins are discussed. Changes are highlighted in the content of amino acids and protein digestibility, formation of cross-links, flavor compounds, as well as the formation of colored non-enzymatic browning products. Attention is paid to the agents which may determine the reaction of amino acids with the products of lipid oxidation, i.e. the presence of catalysts or inhibitors in the environment, the presence of water, pH of the environment, temperature or reaction time. It was also noted that the conformation of the protein structure, the surface charge, the affinity, and the accessibility of reactive groups affect the intensity of these interactions.http://www.degruyter.com/view/j/pjfns.2017.67.issue-1/pjfns-2016-0024/pjfns-2016-0024.xml?format=INTmeatproteinslipid oxidation productsinteractionsplant extractsnutritional valueessential amino acids |
| spellingShingle | Hęś Marzanna Protein-Lipid Interactions in Different Meat Systems in the Presence of Natural Antioxidants – a Review Polish Journal of Food and Nutrition Sciences meat proteins lipid oxidation products interactions plant extracts nutritional value essential amino acids |
| title | Protein-Lipid Interactions in Different Meat Systems in the Presence of Natural Antioxidants – a Review |
| title_full | Protein-Lipid Interactions in Different Meat Systems in the Presence of Natural Antioxidants – a Review |
| title_fullStr | Protein-Lipid Interactions in Different Meat Systems in the Presence of Natural Antioxidants – a Review |
| title_full_unstemmed | Protein-Lipid Interactions in Different Meat Systems in the Presence of Natural Antioxidants – a Review |
| title_short | Protein-Lipid Interactions in Different Meat Systems in the Presence of Natural Antioxidants – a Review |
| title_sort | protein lipid interactions in different meat systems in the presence of natural antioxidants a review |
| topic | meat proteins lipid oxidation products interactions plant extracts nutritional value essential amino acids |
| url | http://www.degruyter.com/view/j/pjfns.2017.67.issue-1/pjfns-2016-0024/pjfns-2016-0024.xml?format=INT |
| work_keys_str_mv | AT hesmarzanna proteinlipidinteractionsindifferentmeatsystemsinthepresenceofnaturalantioxidantsareview |