College of Biosystems Engineering and Food Science, National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Ningbo Research Institute, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.
College of Biosystems Engineering and Food Science, National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Ningbo Research Institute, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.
Food Res Int. 2022 Aug;158:111508. doi: 10.1016/j.foodres.2022.111508. Epub 2022 Jun 15.
The impact of photosensitizer and wavelength on photooxidation of phytosterols (PS) in soymilk and the oxidative stability of lipid and protein was determined. The oxidation of lipid and the consumption of dissolved oxygen showed a close relationship with PS oxidation. Riboflavin (Rb) leads to extra oxidation of both lipid and protein, and chlorophyll (Chl) prefer to absorb to and change the structure of protein. The influence of Rb and Chl on PS degradation under different wavelengths of light in the range of 365-665 nm was measured. Original soymilk emulsion placed under UVA (365-375 nm) and violet (400-410 nm) light underwent the most PS deterioration, whereas riboflavin was responsible for oxidation around blue (465-475 nm) region and extra formation of 6β-OH sterols, and chlorophyll enriched emulsion was vulnerable under red (645-665 nm) light. The wavelength of light (UVA > violet > blue > green > red > yellow) showed a great different effect in oxidation of PS and formation of phytosterol oxidation products (POPs). The UVA, violet, blue and red light gives rise to the prior five kind oxides of phytosterol: 6α-OH, 7α-OH, 7β-OH, 5,6β-epoxy and 7-keto.
测定了光敏剂和波长对豆浆中植物甾醇（PS）光氧化作用的影响，以及脂质和蛋白质的氧化稳定性。脂质的氧化和溶解氧的消耗与 PS 氧化密切相关。核黄素（Rb）导致脂质和蛋白质的额外氧化，叶绿素（Chl）则优先吸收并改变蛋白质的结构。在 365-665nm 范围内的不同波长的光下，测定了 Rb 和 Chl 对 PS 降解的影响。原始豆浆乳液在 UVA（365-375nm）和紫光（400-410nm）下经历了最严重的 PS 劣化，而核黄素则导致蓝色（465-475nm）区域的氧化和额外形成 6β-OH 甾醇，叶绿素富集乳液在红光（645-665nm）下易受攻击。光的波长（UVA＞紫光＞蓝光＞绿光＞红光＞黄光）在 PS 氧化和植物甾醇氧化产物（POPs）形成方面表现出很大的不同。UVA、紫光、蓝光和红光会导致前五种植物甾醇氧化物的形成：6α-OH、7α-OH、7β-OH、5,6β-环氧和 7-酮。
