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International Journal of Food Properties






Taylor & Francis Inc.

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Creative Commons Attribution 4.0 License
This work is licensed under a Creative Commons Attribution 4.0 License.


This study investigated the effect of milk oligopeptides and (α)-tocopherol on inhibition of linoleic acid oxidation using Fe2+-vitamin C induced linoleic acid oxidation model through analysis of malondialdehyde, peroxide value, and conjugated diene and triene in the model. The alteration of milk oligopeptides maximal absorption wavelength, fluorescent feature, and secondary structure were further investigated to elucidate the interactions between milk oligopeptide and (α)-tocopherol that altered the inhibitory effect of linoleic acid oxidation. Results showed that Pro-Tyr-Tyr-Ala-Lys (PYYAK) and Ile-Pro-Ile-Gln-Tyr (IPIQY) with (α)-tocopherol significantly inhibited the oxidation of linoleic acid and reduced the formation of malondialdehyde by 38% and 41%, respectively. Additionally, Ile-Pro-Ile-Gln-Tyr-Val (IPIQYV) and (α)-tocopherol synergistically reduced the peroxide value in the model by 36.8%. Milk oligopeptides exhibited a blue shift on its maximal absorption wavelength, and their absorbance value decreased with the increase of the (α)-tocopherol concentration. The fluorescent intensity of milk oligopeptides was reduced with the addition of (α)-tocopherol and such fluorescent intensity reductions resulted from the static quenching process through the formation of milk oligopeptide-(α)-tocopherol complex. Fourier transform infrared spectroscopy analysis revealed that (α)-tocopherol significantly altered the secondary structure of milk oligopeptides and the percentage of β-turn obviously increased in milk oligopeptide-(α)-tocopherol complex. These indicated that the inhibition of linoleic acid oxidation might result from complex formed between milk oligopeptide and (α)-tocopherol through inter-molecular interactions.