Construction of fatty acid-conjugated antioxidant peptides and their thermostabilizing effects on flaxseed oil
Year: 2025
Type: article
Abstract: Natural peptide antioxidants often face challenges of poor stability and limited efficacy in lipid systems. To address these constraints, we engineered C8-ED by conjugating octanoic acid to the ED dipeptide. Structural characterization revealed C8-ED's transformation into fibrous tubular aggregates. The modified peptide concurrently demonstrated enhanced antioxidant capacity, with superoxide scavenging reaching 45.9 % (vs. 11.3 % control) and linoleic acid oxidation inhibition of 63.9 % (vs. 27.3 % control). In flaxseed oil at 240 °C, C8-ED reduced peroxide value to 25.1 meq kg −1 (vs. 34.1 meq kg −1 control) and minimized viscosity elevation, outperforming control and TBHQ respectively in oxidation suppression. This work establishes a peptide design principle where fatty acid conjugation and sequence compatibility synergistically enhance thermal stability, providing a biomolecular strategy for developing multifunctional lipid protectants in high-temperature food applications. • C8-ED exhibits thermal stability and dual antioxidant-lipid protection functions. • C8-ED achieves 45.87 % superoxide scavenging efficiency, surpassing ED's 11.26 %. • C8-ED forms enzyme-resistant gels, reducing flaxseed oil oxidation by 26.5 % at 240 °C. • C8-ED outperforms TBHQ in high-temperature oxidation resistance.
Source: LWT
Authors: Yu Jie, Bolin Zhang, Zhongjie Zhang
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $3,240
OpenAlex ID: W4413177651