Division of Industrial Food Research, Technical University of Denmark, Søltofts Plads, Building 221, 2800 Kgs. Lyngby, Denmark.
Food Chem. 2013 Nov 15;141(2):879-88. doi: 10.1016/j.foodchem.2013.03.063. Epub 2013 Apr 3.
The main objective of this study was to investigate the oxidative stability and non-enzymatic browning reactions of marine PL in the presence or in the absence of primary amine group from aminophospholipids and amino acids. Marine phospholipids liposomal dispersions were prepared from two authentic standards (phosphatidylcholine and phosphatidylethanolamine) and two purified PL from marine sources with and without addition of amino acids (leucine, methionine and lysine). Samples were incubated at 60°C for 0, 2, 4 and 6days. Non-enzymatic browning reactions were investigated through measurement of (i) Strecker derived volatiles, (ii) yellowness index (YI), (iii) hydrophobic and (iv) hydrophilic pyrroles content. The oxidative stability of the samples was assessed through measurement of secondary lipid derived volatile oxidation products. The result showed that the presence of PE and amino acids caused the formation of pyrroles, generated Strecker derived volatiles, decreased the YI development and lowered lipid oxidation. The lower degree of lipid oxidation in liposomal dispersions containing amino acids might be attributed to antioxidative properties of pyrroles or amino acids.
本研究的主要目的是研究海洋磷脂（PL）在存在或不存在氨基磷脂和氨基酸中的伯胺基团时的氧化稳定性和非酶褐变反应。从两种纯品标准物质（卵磷脂和脑磷脂）和两种来源于海洋的经纯化的 PL 中制备了脂质体分散体，其中一些添加了氨基酸（亮氨酸、蛋氨酸和赖氨酸）。将样品在 60°C 下孵育 0、2、4 和 6 天。通过测量（i）斯特雷克衍生的挥发物，（ii）黄度指数（YI），（iii）疏水性和（iv）亲水性吡咯含量来研究非酶褐变反应。通过测量次级脂质衍生的挥发性氧化产物来评估样品的氧化稳定性。结果表明，PE 和氨基酸的存在会导致吡咯的形成，生成斯特雷克衍生的挥发物，降低 YI 的发展，并降低脂质氧化。含有氨基酸的脂质体分散体中较低的脂质氧化程度可能归因于吡咯或氨基酸的抗氧化特性。
