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Digitale Medien

ANTIOXIDANT EFFECTS OF SOY PROTEIN HYDROLYSATES ON COPPER-CATALYZED METHYL LINOLEATE OXIDATION (1980)

YEE, J. J. ; SHIPE, W. F. ; KINSELLA, J. E.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 45 (1980), S. 0

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Details

ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: Oxidation of methyl linoleate in a model emulsion system containing soy protein and copper was studied. The prooxidative effect of soy protein was inhibited following proteolysis. Both the TBA test and diene conjugation measurements showed similar oxidative patterns. The inhibitory effect of the proteolytic treatment was ascribed to the binding of copper by proteolytic products and these copper complexes appeared to be less catalytic than the intact protein-copper complex. However, the release of bound antioxidant phenolics or copper chelating agents, e.g. phytic acid following proteolysis, may also be involved.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07525.x

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