Analysis of carbonylated proteins in cake formulations added with whey protein
Chemical modifications in cake formulations made with whey protein and subjected to high temperatures undergo the formation of carbonylated proteins which is a biomarker of protein oxidation. Cake formulations were prepared with and without the addition of whey protein, divided between raw and baked...
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| Format: | Article |
| Language: | Portuguese |
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Instituto Brasileiro de Pesquisa e Ensino em Fisiologia do Exercício
2023-12-01
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| Series: | Revista Brasileira de Nutrição Esportiva |
| Subjects: | |
| Online Access: | http://www.rbne.com.br/index.php/rbne/article/view/2208 |
| _version_ | 1797373488982392832 |
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| author | Alisson de Carvalho Gonçalves Jaqueline Borges Renata Campos Leão Luiz Ricardo Soldi Katia Aparecida Silva Guilherme Portari |
| author_facet | Alisson de Carvalho Gonçalves Jaqueline Borges Renata Campos Leão Luiz Ricardo Soldi Katia Aparecida Silva Guilherme Portari |
| author_sort | Alisson de Carvalho Gonçalves |
| collection | DOAJ |
| description | Chemical modifications in cake formulations made with whey protein and subjected to high temperatures undergo the formation of carbonylated proteins which is a biomarker of protein oxidation. Cake formulations were prepared with and without the addition of whey protein, divided between raw and baked, amounting to a total of 4 samples. The chemical composition was analyzed in triplicate, following methodologies described by AOAC. The carbonylated proteins were quantified by spectrophotometry in the Food Analysis Laboratory of the Department of Nutrition at the Federal University of Triangulo Mineiro. The results were presented as mean ± standard deviation and analyzed by ANOVA and Tukey's post-test, adopting as significant at p<0.05. Raw samples showed higher water content compared to roasted, and a higher amount of ash in the sample added with whey protein. The amount of protein was higher in samples with whey protein. The sample baked with whey protein had a higher amount of carbonylated proteins in relation to others. The addition of whey protein positively influenced the increased formation of carbonylated proteins in the cake. The intake of oxidized proteins can lead to disorders and diseases and should be avoided. |
| first_indexed | 2024-03-08T18:51:09Z |
| format | Article |
| id | doaj.art-9d021636ac284825b4de880e5239af3f |
| institution | Directory Open Access Journal |
| issn | 1981-9927 |
| language | Portuguese |
| last_indexed | 2024-03-08T18:51:09Z |
| publishDate | 2023-12-01 |
| publisher | Instituto Brasileiro de Pesquisa e Ensino em Fisiologia do Exercício |
| record_format | Article |
| series | Revista Brasileira de Nutrição Esportiva |
| spelling | doaj.art-9d021636ac284825b4de880e5239af3f2023-12-28T20:07:03ZporInstituto Brasileiro de Pesquisa e Ensino em Fisiologia do ExercícioRevista Brasileira de Nutrição Esportiva1981-99272023-12-01171066426472208Analysis of carbonylated proteins in cake formulations added with whey proteinAlisson de Carvalho Gonçalves0Jaqueline Borges1Renata Campos Leão2Luiz Ricardo Soldi3Katia Aparecida Silva4Guilherme Portari5Instituto Federal Goiano - Campus Urutaí, Urutaí-GO, Brazil.Laboratory of Food Analysis, Federal University of Triangulo Mineiro, Uberaba-MG, Brazil.Laboratory of Food Analysis, Federal University of Triangulo Mineiro, Uberaba-MG, Brazil.Laboratory of Food Analysis, Federal University of Triangulo Mineiro, Uberaba-MG, Brazil.Laboratory of Food Analysis, Federal University of Triangulo Mineiro, Uberaba-MG, Brazil.Laboratory of Food Analysis, Federal University of Triangulo Mineiro, Uberaba-MG, Brazil.Chemical modifications in cake formulations made with whey protein and subjected to high temperatures undergo the formation of carbonylated proteins which is a biomarker of protein oxidation. Cake formulations were prepared with and without the addition of whey protein, divided between raw and baked, amounting to a total of 4 samples. The chemical composition was analyzed in triplicate, following methodologies described by AOAC. The carbonylated proteins were quantified by spectrophotometry in the Food Analysis Laboratory of the Department of Nutrition at the Federal University of Triangulo Mineiro. The results were presented as mean ± standard deviation and analyzed by ANOVA and Tukey's post-test, adopting as significant at p<0.05. Raw samples showed higher water content compared to roasted, and a higher amount of ash in the sample added with whey protein. The amount of protein was higher in samples with whey protein. The sample baked with whey protein had a higher amount of carbonylated proteins in relation to others. The addition of whey protein positively influenced the increased formation of carbonylated proteins in the cake. The intake of oxidized proteins can lead to disorders and diseases and should be avoided.http://www.rbne.com.br/index.php/rbne/article/view/2208carbonylated proteinsmaillard reaction productswhey protein |
| spellingShingle | Alisson de Carvalho Gonçalves Jaqueline Borges Renata Campos Leão Luiz Ricardo Soldi Katia Aparecida Silva Guilherme Portari Analysis of carbonylated proteins in cake formulations added with whey protein Revista Brasileira de Nutrição Esportiva carbonylated proteins maillard reaction products whey protein |
| title | Analysis of carbonylated proteins in cake formulations added with whey protein |
| title_full | Analysis of carbonylated proteins in cake formulations added with whey protein |
| title_fullStr | Analysis of carbonylated proteins in cake formulations added with whey protein |
| title_full_unstemmed | Analysis of carbonylated proteins in cake formulations added with whey protein |
| title_short | Analysis of carbonylated proteins in cake formulations added with whey protein |
| title_sort | analysis of carbonylated proteins in cake formulations added with whey protein |
| topic | carbonylated proteins maillard reaction products whey protein |
| url | http://www.rbne.com.br/index.php/rbne/article/view/2208 |
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