%0 Journal Article
%T Stability of tryptophan-containing LOs in flaxseed oil and their response towards γ-tocopherol.
%A Li WZ
%A Song ZL
%A Li JL
%A Yu JH
%A Deng DJ
%A Cai XQ
%A J T Reaney M
%A Cai ZZ
%A Wang Y
%J Food Chem
%V 448
%N 0
%D 2024 Aug 1
%M 38531298
%F 9.231
%R 10.1016/j.foodchem.2024.139026
%X Linusorbs (LOs), significantly influence oil quality and sensory properties of flaxseed oil. Trp-containing LOs exhibit distinct oxidative behavior when γ-tocopherol (γ-T) is present. Polar fractions of crude flaxseed oil were stripped via silica absorption, and reintroduced (LO and γ-T) separately into the oil matrix to investigate their interaction during storage. Compared with crude oil, LOs account for 18.49% reduction of p-anisidine value, while LOs with γ-T contributed to most of the endogenous antioxidant effect in crude oil. γ-T was found to suppress oxidation of Trp-containing LO at early stage (Met form), while facilitate oxidation while at their mid-stage (MetO form, Methionine sulfoxide). In vitro oxidation shows that CLD more likely cleaved into peptide fragments, while few products retain intact ring structures. LC-MS/MS analysis and silicon simulation revealed proximity between MetO and Trp residues, facilitating inter- or intra-molecular reactions and ring structure rupture. Remarkably, the presence of γ-T facilitate these phenomena.