Cysteine residues are responsible for the sulfurous off-flavor formed in heated whey protein solutions

Chengkang Li; Peter A. Paulsen; Gül Akıllıoğlu; Søren B. Nielsen; Kasper Engholm-Keller; Marianne N. Lund

doi:10.1016/j.fochms.2022.100120

Cysteine residues are responsible for the sulfurous off-flavor formed in heated whey protein solutions

Chengkang Li, Peter A. Paulsen, Gül Akıllıoğlu, Søren B. Nielsen, Kasper Engholm-Keller, Marianne N. Lund^*

^*Corresponding author for this work

Research output: Contribution to journal › Journal article › Research › peer-review

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Abstract

Odor-active volatile sulfur compounds are formed in heated food protein systems. In the present study, hydrogen sulfide (H2S) was found to be the most abundant sulfur volatile in whey protein solutions (whey protein isolate [WPI], a whey model system and single whey proteins) by gas chromatography-flame photometric detector (GC-FPD) analysis after heat treatments (60–90 °C for 10 min, 90 °C for 120 min and UHT-like treatment). H2S was detected in WPI after heating at 90 °C for 10 min, and was significantly increased at higher heat load (90 °C for 120 min and the UHT-like treatment). Site-specific LC-MS/MS-based proteomic analysis was conducted, monitoring desulfurization reactions in these protein systems to investigate the mechanism of H2S formation in heated WPI. Cysteine residues from beta-lactoglobulin were found to be responsible for the formation of H2S in heated WPI, presumably via beta-elimination.

Original language	English
Article number	100120
Journal	Food Chemistry: Molecular Sciences
Volume	5
Number of pages	9
DOIs	https://doi.org/10.1016/j.fochms.2022.100120
Publication status	Published - 2022

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Cysteine residues are responsible for the sulfurous off-flavor formed in heated whey protein solutions. / Li, Chengkang; Paulsen, Peter A.; Akıllıoğlu, Gül; Nielsen, Søren B.; Engholm-Keller, Kasper ; Lund, Marianne N.

In: Food Chemistry: Molecular Sciences, Vol. 5, 100120, 2022.

Research output: Contribution to journal › Journal article › Research › peer-review

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title = "Cysteine residues are responsible for the sulfurous off-flavor formed in heated whey protein solutions",

abstract = "Odor-active volatile sulfur compounds are formed in heated food protein systems. In the present study, hydrogen sulfide (H2S) was found to be the most abundant sulfur volatile in whey protein solutions (whey protein isolate [WPI], a whey model system and single whey proteins) by gas chromatography-flame photometric detector (GC-FPD) analysis after heat treatments (60–90 °C for 10 min, 90 °C for 120 min and UHT-like treatment). H2S was detected in WPI after heating at 90 °C for 10 min, and was significantly increased at higher heat load (90 °C for 120 min and the UHT-like treatment). Site-specific LC-MS/MS-based proteomic analysis was conducted, monitoring desulfurization reactions in these protein systems to investigate the mechanism of H2S formation in heated WPI. Cysteine residues from beta-lactoglobulin were found to be responsible for the formation of H2S in heated WPI, presumably via beta-elimination.",

author = "Chengkang Li and Paulsen, {Peter A.} and G{\"u}l Akıllıoğlu and Nielsen, {S{\o}ren B.} and Kasper Engholm-Keller and Lund, {Marianne N.}",

year = "2022",

doi = "10.1016/j.fochms.2022.100120",

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T1 - Cysteine residues are responsible for the sulfurous off-flavor formed in heated whey protein solutions

AU - Li, Chengkang

AU - Paulsen, Peter A.

AU - Akıllıoğlu, Gül

AU - Nielsen, Søren B.

AU - Engholm-Keller, Kasper

AU - Lund, Marianne N.

PY - 2022

Y1 - 2022

N2 - Odor-active volatile sulfur compounds are formed in heated food protein systems. In the present study, hydrogen sulfide (H2S) was found to be the most abundant sulfur volatile in whey protein solutions (whey protein isolate [WPI], a whey model system and single whey proteins) by gas chromatography-flame photometric detector (GC-FPD) analysis after heat treatments (60–90 °C for 10 min, 90 °C for 120 min and UHT-like treatment). H2S was detected in WPI after heating at 90 °C for 10 min, and was significantly increased at higher heat load (90 °C for 120 min and the UHT-like treatment). Site-specific LC-MS/MS-based proteomic analysis was conducted, monitoring desulfurization reactions in these protein systems to investigate the mechanism of H2S formation in heated WPI. Cysteine residues from beta-lactoglobulin were found to be responsible for the formation of H2S in heated WPI, presumably via beta-elimination.

AB - Odor-active volatile sulfur compounds are formed in heated food protein systems. In the present study, hydrogen sulfide (H2S) was found to be the most abundant sulfur volatile in whey protein solutions (whey protein isolate [WPI], a whey model system and single whey proteins) by gas chromatography-flame photometric detector (GC-FPD) analysis after heat treatments (60–90 °C for 10 min, 90 °C for 120 min and UHT-like treatment). H2S was detected in WPI after heating at 90 °C for 10 min, and was significantly increased at higher heat load (90 °C for 120 min and the UHT-like treatment). Site-specific LC-MS/MS-based proteomic analysis was conducted, monitoring desulfurization reactions in these protein systems to investigate the mechanism of H2S formation in heated WPI. Cysteine residues from beta-lactoglobulin were found to be responsible for the formation of H2S in heated WPI, presumably via beta-elimination.

U2 - 10.1016/j.fochms.2022.100120

DO - 10.1016/j.fochms.2022.100120

M3 - Journal article

C2 - 35865714

VL - 5

JO - Food Chemistry: Molecular Sciences

JF - Food Chemistry: Molecular Sciences

SN - 2666-5662

M1 - 100120

ER -