Modification of Casein by the Lipid Oxidation Product Malondialdehyde

The reaction of malondialdehyde with casein was studied in aqueous solution to evaluate the impact of this lipid oxidation product on food protein modification. By using multiresponse modeling, a kinetic model was developed for this reaction. The influence of temperature and pH on protein browning a...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2008-03, Vol.56 (5), p.1713-1719
Main Authors: Adams, An, De Kimpe, Norbert, van Boekel, Martinus A. J. S
Format: Article
Language:English
Subjects:
2-oxopropanal
adduct
Biological and medical sciences
casein
Caseins - analysis
Caseins - chemistry
chemical reactions
cross-link
Food Chemistry/Biochemistry
Food industries
Fundamental and applied biological sciences. Psychology
Hydrogen-Ion Concentration
kinetic modeling
Kinetics
Lipid Peroxidation
Maillard Reaction
Malondialdehyde
Malondialdehyde - analysis
Malondialdehyde - chemistry
methylglyoxal
Milk and cheese industries. Ice creams
model food systems
protein browning
proteins
quantification
systems
Temperature
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Summary:The reaction of malondialdehyde with casein was studied in aqueous solution to evaluate the impact of this lipid oxidation product on food protein modification. By using multiresponse modeling, a kinetic model was developed for this reaction. The influence of temperature and pH on protein browning and malondialdehyde degradation was evaluated. The hypothesis that one malondialdehyde unit leads to the cross-linking of two casein-bound lysine residues was in accordance with the data. At higher malondialdehyde concentrations, a different reaction mechanism was operative, probably involving a dihydropyridine cross-link. The results obtained were compared with the reaction of casein with 2-oxopropanal, a well-studied α-dicarbonyl compound. The reaction of casein with 2-oxopropanal followed a different reaction pathway. Comparison of the degree of browning of casein by reaction with malondialdehyde and 2-oxopropanal showed a considerably higher degree of browning induced by malondialdehyde. This research has shown that kinetic modeling is a useful tool to unravel reaction mechanisms. Clearly, the contribution of lipid oxidation products, such as malondialdehyde, to protein modification (both in food and in vivo) can be substantial and needs to be taken into account in future studies.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf072385b