{Reference Type}: Journal Article
{Title}: Stability of tryptophan-containing LOs in flaxseed oil and their response towards γ-tocopherol.
{Author}: Li WZ;Song ZL;Li JL;Yu JH;Deng DJ;Cai XQ;J T Reaney M;Cai ZZ;Wang Y;
{Journal}: Food Chem
{Volume}: 448
{Issue}: 0
{Year}: 2024 Aug 1
{Factor}: 9.231
{DOI}: 10.1016/j.foodchem.2024.139026
{Abstract}: 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.