Effect of production and environment factors on the migration and conversion of cyclolinopeptides in linseed (Linum usitatissimum L.) oil

文献类型： 外文期刊

第一作者： Guo, Tingting

作者： Guo, Tingting;Xie, Luyao;Luo, Yan;Deng, Qianchun;Wan, Chuyun;Guo, Tingting;Xie, Luyao;Luo, Yan;Deng, Qianchun;Wan, Chuyun;Guo, Tingting;Xie, Luyao;Luo, Yan;Deng, Qianchun;Wan, Chuyun;Guo, Tingting;Liu, Rui

作者机构：

关键词： Microwave; Mechanical expression; Environment; Cyclolinopeptides; Oxidation; Generation; Kinetics

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 491 卷

页码：

收录情况： SCI

摘要： The influence of microwave powers, press temperatures and environment temperatures on variation of cyclolinopeptides in linseed oil were investigated. Subsequently, the conversion kinetic models of cyclolinopeptides were established. Results showed that the peak cyclolinopeptides content were obtained by microwave pretreatment at 700 W or mechanical expression at 70 degrees C. Methionine cyclolinopeptides (Met-CLs) were nearly exhausted within 84 d at 25 degrees C. Contrastively, the depletion time of Met-CLs was curtailed to 6 and 0.42 d at 60 and 107 degrees C, respectively. The content of methionine sulfoxide cyclolinopeptides (Mso-CLs) presented an initial accumulation followed by a gradual decrease inducted by oxidation. The oxidation of other Met-CLs conformed to pseudo-first-order kinetic model except cyclolinopeptides P. Correspondingly, the generation of Mso-CLs complied with zero-order kinetic model. Moreover, the further oxidation of Mso-CLs also fitted with the pseudo-first-order kinetic model. The results offered practical approaches for controlling the cyclolinopeptides and provided theoretical support for elucidating the oxidation mechanisms.

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