Role of Protein in Lipid Oxidation

Chair(s)

• MB

  Mads Bjørlie (he/him/his)

  PhD student
  Technical University of Denmark
  Lyngby, Denmark
• 

  Charlotte Jacobsen

  Professor
  National Food Institute
  Technical University of Denmark
  Kongens Lyngby, Hovedstaden, Denmark

This session will examine how hemoglobin promotes lipid oxidation during storage. A talk will discuss mechanisms of antioxidant action to limit hemoglobin interaction with the lipid phase, reducing the conversion of hydroperoxides to hydroxides. Researchers will report on identifying natural ingredients to replace synthetic antioxidants to prevent lipid oxidation in oil-in-water emulsions. Also, a talk will present a LC-MS/MS-based analytical toolbox to provide an overview of protein oxidation and how lipid oxidation products induce protein modification in foods.

Presentations:

• 2:30 PM – 2:50 PM MDT

  Effect of metal-chelating peptides and pea protein hydrolysates on lipid oxidation
  

  Presenting Author: Laetitia CANABADY-ROCHELLE (she/her/hers) – LRGP, UMR 7274 CNRS-Université de Lorraine

  Co-Author: Rachel IRANKUNDA (she/her/hers) – LRGP, UMR 7274 CNRS-Université de Lorraine

  Co-Author: Jairo Andrés CAMAÑO ECHAVARRÍA (he/him/his) – LRGP, UMR 7274 CNRS-Université de Lorraine

  Co-Author: Mads Bjørlie (he/him/his) – Technical University of Denmark

  Co-Author: Betül Yeşiltaş, PhD – Technical University of Denmark

  Co-Author: Laurence MUHR (she/her/hers) – LRGP, UMR 7274 CNRS-Université de Lorraine

  Co-Author: Charlotte M. Jacobsen – Technical University of Denmark
• 2:50 PM – 3:10 PM MDT

  Screening for metal chelating activity in potato protein hydrolysates using surface plasmon resonance and peptidomics
  

  Presenting Author: Mads Bjørlie (he/him/his) – Technical University of Denmark

  Co-Author: Line H. Rasmussen (she/her/hers) – Technical University of Denmark

  Co-Author: Julie C. Hartmann – Technical University of Denmark

  Co-Author: Betül Yeşiltaş, PhD – Technical University of Denmark

  Co-Author: Ann-Dorit M. Moltke Sørensen, PhD – Technical University of Denmark

  Co-Author: Simon Gregersen, PhD – Aalborg University

  Co-Author: Charlotte M. Jacobsen – Technical University of Denmark
• 3:10 PM – 3:50 PM MDT

  Interplay between protein oxidation and lipid peroxidation in food systems
  

  Presenting Author: Mahesha M. Poojary, Dr. (he/him/his) – University of Copenhagen
• 3:50 PM – 4:10 PM MDT

  Aspects of myoglobin and hemoglobin-mediated lipid oxidation in muscle foods and its inhibition
  

  Presenting Author: Mark Richards, MS PhD – University of Wisconsin-Madison
• 4:10 PM – 4:30 PM MDT

  Panel discussion