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

F. J. Hidalgo; R. Zamora; M. Alaiz

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

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

Authors

F. J. Hidalgo Instituto de la Grasa y sus Derivados (CSIC)
R. Zamora Instituto de la Grasa y sus Derivados (CSIC)
M. Alaiz Instituto de la Grasa y sus Derivados (CSIC)

DOI:

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

Keywords:

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

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.

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Published

1992-02-28

How to Cite

Hidalgo FJ, Zamora R, Alaiz M. Modifications produced in food proteins following interactions with oxidizing lipids. II. Mechanisms of oxidizing lipid-protein interactions. grasasaceites [Internet]. 1992Feb.28 [cited 2023Sep.30];43(1):31-8. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1194

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Issue

Vol. 43 No. 1 (1992)

Section

Reviews

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