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Home > Archive>Volume 45, Issue 4, 2026 >18-27. DOI:10.12441/spyswjs.20250915002
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Modification of Bovine Serum Albumin by DHA Oxidation Products and Its Impact on Protein Structure
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1School of Food and Health, Beijing Technology and Business University, Beijing 100048, China;2School of Light Industry Science and Engineering, Beijing Technology and Business University, Beijing 100048, China

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    Abstract:

    [Objective] To explore the covalent modification effects of 2-enal and dienal derived from the oxidation of docosahexaenoic acid (DHA) on bovine serum albumin (BSA) and their influences on the protein structure. [Method] The formation of aldehyde-protein adducts was analyzed by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The level of protein carbonylation was determined by 2,4-dinitrophenylhydrazine (DNPH) colorimetry. The changes in protein secondary structure were analyzed by Fourier transform infrared spectroscopy (FT-IR) and ultraviolet-visible absorption spectroscopy. [Result] The adducts formed by dienal with histidine and lysine residues in BSA were significantly more than those formed by 2-enal. With the increase in aldehyde concentration, the carbonylation level of BSA rose significantly. Aldehyde modification led to reduced α helices and increased β folds of BSA. The ultraviolet-visible absorption spectrum showed a hyperchromic effect, indicating that the protein underwent unfolding and intermolecular cross-linking. [Conclusion] The aldehydes derived from the oxidation of DHA can induce structural disorder and oxidative damage of BSA through covalent modification. This study provides a theoretical basis for improving the oxidative stability of protein carriers in polyunsaturated fatty acid preparations and has important reference value for understanding the quality deterioration mechanism of foods rich in polyunsaturated fatty acids during processing and storage. In addition, it provides data support for the development of strategies to inhibit protein oxidation and extend the shelf life of food.

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WANG Jingyi, ZHANG Zhiwen, WU Hua, XIAO Junsong. Modification of Bovine Serum Albumin by DHA Oxidation Products and Its Impact on Protein Structure[J]. Journal of Food Science and Biotechnology,2026,45(4):18-27.

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History
  • Received:September 15,2025
  • Revised:October 08,2025
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  • Online: August 08,2026
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