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

1.
Hidalgo FJ, Zamora R, Alaiz M. Modifications produced in food proteins following interactions with oxidizing lipids. II. Mechanisms of oxidizing lipid-protein interactions. Grasas aceites [Internet]. 1992Feb.28 [cited 2024Jul.25];43(1):31-8. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1194

Issue

Section

Reviews

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