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Enabling Real-Time Compensation in Fast Photochemical Oxidations of Proteins for the Determination of Protein Topography Changes
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Protein oxidation in processed cheese slices treated with pulsed light technology
M Fernández1, M Ganan2, C Guerra1
1Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain.
Food Chemistry
|April 29, 2014
Summary
Pulsed light technology can cause protein oxidation in processed cheese at higher fluences (8.4 and 11.9 J/cm(2)). This oxidation effect, measured by carbonyls, persisted during storage, impacting cheese quality.
Area of Science:
- Food Science
- Food Chemistry
- Food Processing Technology
Background:
- Protein oxidation is a critical factor influencing food quality and shelf-life.
- Pulsed light technology offers a non-thermal method for food preservation.
- Understanding the impact of pulsed light on protein oxidation in processed cheese is essential for quality control.
Purpose of the Study:
- To investigate the effect of pulsed light technology on protein oxidation in processed cheese.
- To quantify protein oxidation by measuring protein-bound carbonyls.
- To assess the influence of different pulsed light fluences and storage conditions on protein oxidation.
Main Methods:
- Processed cheese slices and bovine serum albumin solutions were treated with pulsed light at fluences ranging from 0.7 to 11.9 J/cm(2).
- Protein oxidation was assessed using a spectrophotometric 2,4-dinitrophenylhydrazine (DNPH) assay to measure protein-bound carbonyls.
- Treated and untreated samples were stored at 4°C, and carbonyl levels were monitored over time.
Main Results:
- Pulsed light treatments up to 4.2 J/cm(2) did not induce significant protein oxidation immediately after treatment.
- Higher fluences (8.4 and 11.9 J/cm(2)) resulted in significantly increased carbonyl levels compared to controls.
- Protein oxidation increased during storage at 4°C, with observed differences among pulsed light treatments persisting.
Conclusions:
- Pulsed light technology at fluences of 8.4 J/cm(2) and above can induce protein oxidation in processed cheese.
- The observed protein oxidation is maintained during refrigerated storage.
- Further research into the sensory implications of pulsed light treatment is necessary to fully evaluate its impact on processed cheese quality.
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