Effect of malondialdehyde on oil-in-water emulsifying behavior and Maillard reaction of chicken sarcoplasmic protein in emulsion

The purpose of this study was to investigate the effect of malondialdehyde (MDA) on emulsifying properties, rheological behavior and advanced glycation end products (AGEs) in chicken sarcoplasmic protein emulsion (CSPE). The CSPE preparation (17 mg/mL sarcoplasmic: soybean oil (v : v = 5:1) was dispersed into MDA emulsions at 0 mM, 0.5 mM, 5 mM, 10 mM, 30 mM, and 50 mM concentrations. Our hypothesis and main conclusions were summarized at three points: (1) Levels of AGEs increased when MDA concentrations were at 0.5-10 mM for the dispersive system and were aggregated by the disulfide bond. (2) Levels of AGEs decreased at 10-30 mM MDA concentrations, which could be attributed to protein structure changes. (3) Covalent bonding of non-disulfide bond played an important role at 30-50 mM MDA concentration. In sum, it was concluded that MDA not only changed the emulsifying properties but also induced AGEs formation in CSPE.