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Effect of dissolved oxygen on the oxidative and structural characteristics of protein in beer during forced ageing |
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| Authors: | Xuyan Zong Huirong Yang Xiaofan Jin Charles S. Brennan Teodora Emilia Coldea Linfei Cai Haifeng Zhao |
| Affiliation: | 1. School of Bioengineering, Sichuan University of Science and Engineering, Yibin, 644005 China Contribution: Investigation (lead), Writing - original draft (lead);2. College of Food Science and Technology, Southwest Minzu University, Chengdu, 610041 China Contribution: Methodology (equal);3. School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640 China;4. Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, Canterbury, 7464 New Zealand;5. Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, 400372 Romania Contribution: Writing - review & editing (equal);6. School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640 China Contribution: Formal analysis (equal), Validation (equal) |
| Abstract: | Oxygen is contributing to the deterioration of the beer and shortening the shelf-life of the packaged product. The effect of dissolved oxygen (DO) on oxidative and structural characteristics of protein in beer during forced ageing was examined. Results showed that increased DO decreased obviously protein content in beer, and further reduced antioxidant activities of beer and lipid transfer protein 1 (LTP1). Meanwhile, the increase of DO decreased significantly the free thiol groups content and enhanced the disulfide bonds level in beer and LTP1. Results from circular dichroism, surface hydrophobicity and zeta-potential illustrated that the increase of DO dramatically changed the secondary and tertiary structure of LTP1 with the decrease in the surface hydrophobicity, α-helix and β-turn contents, and the increase in the random coil and negative zeta potential. These results indicated that increased DO could damage the structure of LTP1 and had a negative impact on oxidative stability of beer. |
| Keywords: | Beer dissolved oxygen LTP1 oxidative stability protein structure |