Protein-Lipid Interactions in Different Meat Systems in the Presence of Natural Antioxidants – a Review

Abstract

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, fl avor 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 affi nity, and the accessibility of reactive groups affect the intensity of these interactions. This review article presents methods which reduce oxidative rancidity due to the use of antioxidant compounds, particularly the possibility of the use of natural antioxidants that reduce the number of lipid and protein oxidation products, and are simultaneously able to model the nutritional value of food.

The effect of antioxidants on quantitative changes of lysine and methionine in linoleic acid emulsions at different pH conditions

“…Therefore, higher acidity of the environment should not promote addition. For this reason the conditions under which addition occurs at the slowest rate are the result of a compromise: the solution cannot be too acidic, so as not to provide too high an amount of protonic carbonyl compound, but it also cannot be too low in acidity for the free nitrogen compound concentration to be lowered (Hęś, 2017). This shows that the selection of the proper pH of the environment constitutes the basis for limiting the nucleophilic addition reaction.…”

“…The intensity of these interactions is also affected by the reaction time and temperature (Hęś, 2017). A multitude of factors lie behind the still unknown dependencies that exist between these components of food.…”

“…The high phenolic compound content in these raw materials enables them to become a source of effective and safe natural antioxidant additives that reduce the number of lipid and protein oxidation products (Duthie et al, 2013;Shahidi and Zhong, 2010). These additives do indeed exhibit activity within the human body and shape the nutritional value of products (Hęś, 2017;Hęś and Gramza-Michałowska, 2016). Therefore, it seems particularly important to search for appropriate forms of applying them and assessing their effectiveness in products.…”

Comparison ofPost‐mortemMass Changes in Myosin Heavy Chain and Textural Characteristics amongOncorhynchus mykiss(Walbaum, 1972),Salmo trutta fario(Linnaeus, 1758) andSalvelinus fontinalis(Mitchill, 1814)

“…Another type of chemical degradation is non‐enzymatic browning. This browning event is the result of the interaction of autoxidative lipid reaction products with proteins (Hęś, ). As a result of this interaction, undesired colour changes occur in fish.…”

Colour Stability and Lipid Oxidation of Beef Longissimus Lumborum under Different Packaging Conditions

“…During the storage and processing of foods, polyunsaturated fatty acid are subject to oxidation [Hęś, 2017]. Unsaturated fatty acids and oxygen involvement in lipid oxidation creates unstable intermediates that give an unpleasant fl avour and aroma compounds when breakdown [Akoh & Min, 2008].…”