The proteomic evidence on protein oxidation in pea protein concentrate-based low-moisture extrudates and its inhibition by antioxidants derived from plant extracts

Longteng Zhang, Patrícia Duque-Estrada, Qian Li, Song Gao, René Lametsch, Iben Lykke Petersen*

*Corresponding author for this work

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Abstract

This study aimed to assess the antioxidant activity of golden chlorella (GoC) and grape pomace (GrP) extracts both in vitro and in pea protein-based extrudates. We hypothesized that GoC/GrP would limit oxidation of proteins in the extrudates compared with commercial antioxidants. The results showed that GoC extract was effective in metal chelation and GrP extract possessed excellent radical scavenging activity and reducing power. Protein oxidation inevitably occurred after low-moisture extrusion in terms of elevated level of protein carbonyls and the gradual loss of thiols. LC-MS/MS revealed that the monoxidation and 4-hydroxynonenal adduction were the major oxidative modifications, and legumin was the most susceptible globulin for oxidation. The GoC/GrP extracts effectively retarded the oxidation progress in extrudates by lower intensity of oxidized peptides, whereas protein electrophoretic profiles remained unaffected. This study highlighted the great potential of GoC/GrP as natural antioxidants in plant-based foods.

Original languageEnglish
Article number139435
JournalFood Chemistry
Volume451
Number of pages12
ISSN0308-8146
DOIs
Publication statusPublished - 2024

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© 2024 The Authors

Keywords

  • Extrusion
  • Natural antioxidants
  • Oxidative modification
  • Oxidized proteins
  • Plant protein

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