Rutgers University Electronic Theses and Dissertations
Identifier (type = RULIB)
ETD
Identifier
ETD_4254
PhysicalDescription
Form (authority = gmd)
electronic resource
InternetMediaType
application/pdf
InternetMediaType
text/xml
Extent
xiii, 112 p. : ill.
Note (type = degree)
M.S.
Note (type = bibliography)
Includes bibliographical references
Note (type = statement of responsibility)
by Lisa Hayley Schultz
Abstract (type = abstract)
Although lipid oxidation is recognized as a major chemical reaction limiting shelf life of foods, its role in degrading food quality and the mechanisms involved remain incompletely elucidated. Interactions of oxidizing lipids with other food molecules have been largely ignored, even though these reactions can have dramatic impact on food properties. Lipid co-oxidation of proteins occurs extensively in nearly all processed foods and degrades textures, flavors, color, and nutritional value. It is important to measure both lipid and protein co-oxidation products to understand the full extent of oxidative deterioration during food storage. This thesis is part of a larger project examining baked and fried tortilla chips to differentiate thermal damage to proteins from lipid co-oxidation during processing and storage. In a previous study, gel electrophoresis revealed modification of protein surfaces that affected dye binding, as well as formation of sizeable protein aggregates too large to enter normal gels involving disulfide, free radical, and other crosslinks. As an alternative to polyacrylamide gels, capillary electrophoresis can separate peptides without molecular weight limits, by modes that may be more sensitive to side chain modifications, and requires only a few nanoliters of sample. Thus, this study investigated the use of capillary electrophoresis for tracking fragmentation and crosslinking in co-oxidized proteins. Results corroborated observations that fried tortilla chip samples had greater changes than baked tortilla chip samples and higher incubation temperature resulted in more protein damage, most notably in fried reducing fractions. In addition, surface modifications altered protein charge, which interfered with migration in capillary electrophoresis. Peptide detection was limited to zeins of about 50 kDa because the sample filtration step intended to prevent capillary blockage also removed higher molecular weight fractions, including glutelins. However, fragmentation products not distinguishable in gel electrophoresis were detected. Overall, results of this study suggest that capillary electrophoresis has intriguing possibilities for supplementing SDS-PAGE and other protein analyses, particularly in verifying the presence of surface modifications. However, significant hurdles—such as reasons for lack of high molecular weight peptide loading and migration—remain to be overcome before capillary electrophoresis can become a primary method for analysis of modified proteins.
Rutgers University. Graduate School - New Brunswick
AssociatedObject
Type
License
Name
Author Agreement License
Detail
I hereby grant to the Rutgers University Libraries and to my school the non-exclusive right to archive, reproduce and distribute my thesis or dissertation, in whole or in part, and/or my abstract, in whole or in part, in and from an electronic format, subject to the release date subsequently stipulated in this submittal form and approved by my school. I represent and stipulate that the thesis or dissertation and its abstract are my original work, that they do not infringe or violate any rights of others, and that I make these grants as the sole owner of the rights to my thesis or dissertation and its abstract. I represent that I have obtained written permissions, when necessary, from the owner(s) of each third party copyrighted matter to be included in my thesis or dissertation and will supply copies of such upon request by my school. I acknowledge that RU ETD and my school will not distribute my thesis or dissertation or its abstract if, in their reasonable judgment, they believe all such rights have not been secured. I acknowledge that I retain ownership rights to the copyright of my work. I also retain the right to use all or part of this thesis or dissertation in future works, such as articles or books.