Protein-Lipid Interactions and Mechanisms of Antioxidant Activity of Proteins.
Abstract
The overall purpose of this study was the elucidation of interactions between proteins and peroxidizing lipids in foods and related systems, including: The nature of reactions leading to production of protein-centered free radicals upon exposure to peroxidizing lipids; The amino acids residues most susceptible to react under those conditions and the nature of changes occurring in them; Effects of environmental factors, especially water activity; and Mechanisms of antioxidant action in above systems.
Document Details
- Document Type
- Technical Report
- Publication Date
- Jun 25, 1984
- Accession Number
- ADA142993
Entities
People
- M. Karel
Organizations
- Massachusetts Institute of Technology