Grasas y Aceites, Vol 43, No 1 (1992)

Modifications produced in food proteins following interactions with oxidizing lipids. II. Mechanisms of oxidizing lipid-protein interactions


https://doi.org/10.3989/gya.1992.v43.i1.1194

F. J. Hidalgo
Instituto de la Grasa y sus Derivados (CSIC), Spain

R. Zamora
Instituto de la Grasa y sus Derivados (CSIC), Spain

M. Alaiz
Instituto de la Grasa y sus Derivados (CSIC), Spain

Abstract


This part reviews the mechanisms of oxidizing lipid-protein interactions. Hydrophobic interactions, radical reactions and formation of covalent compounds with secondary products of lipid oxidation are described.

Keywords


Fluorescent compound; Food; Hydrophobic interaction - Information (paper); Oxidizing lipid; protein interactions

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