Modifications produced in food proteins following interactions with oxidizing lipids. II. Mechanisms of oxidizing lipid-protein interactions
DOI:
https://doi.org/10.3989/gya.1992.v43.i1.1194Keywords:
Fluorescent compound, Food, Hydrophobic interaction - Information (paper), Oxidizing lipid, protein interactionsAbstract
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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