31P NMR assessment of the phosvitin-iron complex in mayonnaise

Research output: Contribution to journalArticleAcademicpeer-review

Abstract

Lipid oxidation is the main reason for the limited shelf life of mayonnaise. One of the main catalysts of this process is iron, which is introduced in its ferric (Fe(III)) form via phosvitin, an egg yolk phosphoprotein rich in phosphoserines. The binding of Fe(III) to phosvitin and its ability to establish a redox couple with Fe(II) is believed to determine the oxidation rate of unsaturated lipids. In this work, a 31P NMR based method was developed to quantify loading of phosvitin with Fe(III) and its reductive release. Both features could be quantified in model phosvitin solutions by exploiting the paramagnetic broadening of 31P NMR signal of phosphoserine residues by Fe(III). This method was then successfully applied to quantify the phosvitin-Fe(III) loading in mayonnaise water phase by liquid NMR, whereas 31P NMR MAS could only provide a qualitative measure. The 31P NMR method showed a direct relation between loading of the Fe(III)-phosvitin complex and lipid oxidation.

LanguageEnglish
Pages540-547
Number of pages8
JournalMagnetic Resonance in Chemistry
Volume57
Issue number9
Early online date25 Nov 2018
DOIs
Publication statusPublished - Sep 2019

Fingerprint

Phosvitin
Iron
Nuclear magnetic resonance
Lipids
Phosphoserine
Oxidation
Phosphoproteins
Catalysts
Liquids
Water

Keywords

  • P NMR
  • Fe(III)-phosvitin
  • Lipid Oxidation
  • Mayonnaise
  • NMR
  • Paramagnetic broadening

Cite this

@article{a3728845dcfb408591ddc86dbefbfb6f,
title = "31P NMR assessment of the phosvitin-iron complex in mayonnaise",
abstract = "Lipid oxidation is the main reason for the limited shelf life of mayonnaise. One of the main catalysts of this process is iron, which is introduced in its ferric (Fe(III)) form via phosvitin, an egg yolk phosphoprotein rich in phosphoserines. The binding of Fe(III) to phosvitin and its ability to establish a redox couple with Fe(II) is believed to determine the oxidation rate of unsaturated lipids. In this work, a 31P NMR based method was developed to quantify loading of phosvitin with Fe(III) and its reductive release. Both features could be quantified in model phosvitin solutions by exploiting the paramagnetic broadening of 31P NMR signal of phosphoserine residues by Fe(III). This method was then successfully applied to quantify the phosvitin-Fe(III) loading in mayonnaise water phase by liquid NMR, whereas 31P NMR MAS could only provide a qualitative measure. The 31P NMR method showed a direct relation between loading of the Fe(III)-phosvitin complex and lipid oxidation.",
keywords = "P NMR, Fe(III)-phosvitin, Lipid Oxidation, Mayonnaise, NMR, Paramagnetic broadening",
author = "Merkx, {Donny W.H.} and Faruk Delić and Wierenga, {Peter A.} and Marie Hennebelle and {van Duynhoven}, {John P.M.}",
year = "2019",
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doi = "10.1002/mrc.4808",
language = "English",
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31P NMR assessment of the phosvitin-iron complex in mayonnaise. / Merkx, Donny W.H.; Delić, Faruk; Wierenga, Peter A.; Hennebelle, Marie; van Duynhoven, John P.M.

In: Magnetic Resonance in Chemistry, Vol. 57, No. 9, 09.2019, p. 540-547.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - 31P NMR assessment of the phosvitin-iron complex in mayonnaise

AU - Merkx, Donny W.H.

AU - Delić, Faruk

AU - Wierenga, Peter A.

AU - Hennebelle, Marie

AU - van Duynhoven, John P.M.

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N2 - Lipid oxidation is the main reason for the limited shelf life of mayonnaise. One of the main catalysts of this process is iron, which is introduced in its ferric (Fe(III)) form via phosvitin, an egg yolk phosphoprotein rich in phosphoserines. The binding of Fe(III) to phosvitin and its ability to establish a redox couple with Fe(II) is believed to determine the oxidation rate of unsaturated lipids. In this work, a 31P NMR based method was developed to quantify loading of phosvitin with Fe(III) and its reductive release. Both features could be quantified in model phosvitin solutions by exploiting the paramagnetic broadening of 31P NMR signal of phosphoserine residues by Fe(III). This method was then successfully applied to quantify the phosvitin-Fe(III) loading in mayonnaise water phase by liquid NMR, whereas 31P NMR MAS could only provide a qualitative measure. The 31P NMR method showed a direct relation between loading of the Fe(III)-phosvitin complex and lipid oxidation.

AB - Lipid oxidation is the main reason for the limited shelf life of mayonnaise. One of the main catalysts of this process is iron, which is introduced in its ferric (Fe(III)) form via phosvitin, an egg yolk phosphoprotein rich in phosphoserines. The binding of Fe(III) to phosvitin and its ability to establish a redox couple with Fe(II) is believed to determine the oxidation rate of unsaturated lipids. In this work, a 31P NMR based method was developed to quantify loading of phosvitin with Fe(III) and its reductive release. Both features could be quantified in model phosvitin solutions by exploiting the paramagnetic broadening of 31P NMR signal of phosphoserine residues by Fe(III). This method was then successfully applied to quantify the phosvitin-Fe(III) loading in mayonnaise water phase by liquid NMR, whereas 31P NMR MAS could only provide a qualitative measure. The 31P NMR method showed a direct relation between loading of the Fe(III)-phosvitin complex and lipid oxidation.

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