ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The effect of sodium chloride and copper sulfate on the peroxidation of pork phospholipid liposomes was investigated at various temperatures. At 4°C copper(II) was highly pro-oxidant but its activity was reduced by addition of sodium chloride. The pro-oxidant activity of copper(II) was lower at −8 and −20°C than at 4°C. At −8 and −20°C the activity of copper(II) was enhanced in presence of sodium chloride. It was demonstrated that sodium chloride controlled the copper ion concentration below 0°C and that copper(II) exhibited decreasing pro-oxidant activity with increasing concentration between 0.91 and 45.5ppm.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1991.tb05327.x
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