Effects of lutein-phospholipids emulsion on oxidatively stressed egg yolk protein

Abstract The oxidation of egg yolk protein may cause adverse effects on food during processing. In this study, lutein-phospholipids emulsion (LPE) was added to the hydroxyl radical oxidation system to investigate the effects of LPE on EYP. Changes in oxidation, protein structure and physicochemical properties of EYP were then characterized. Results showed that the total sulfhydryl content of EYP increased by 11.2 times while the carbonyl content of EYP decreased by 26.2 % in the oxidized group with 15 mL/L LPE compared with the oxidized group. Furthermore, the percentages of α-helix and β-sheet increased to 27.3 % and 24.5 % respectively, whereas the percentages of β-turn and random coil decreased to 27.7 % and 27.4 %. Moreover, the fluorescence intensity of EYP was increased with the increase in LPE (P