MODIFICATIONS PRODUCED IN FOOD PROTEINS FOLLOWING INTERACTIONS WITH OXIDIZING LIPIDS .2. MECHANISMS OF OXIDIZING LIPID-PROTEIN INTERACTIONS

被引：8
|
作者：
HIDALGO, FJ
ZAMORA, R
ALAIZ, M
机构：
来源：
GRASAS Y ACEITES | 1992年 / 43卷 / 01期
关键词：
FLUORESCENT COMPOUND; FOOD; HYDROPHOBIC INTERACTION; INFORMATION (PAPER); OXIDIZING LIPID; PROTEIN INTERACTIONS;
D O I：
10.3989/gya.1992.v43.i1.1194
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
This part rewiews the mechanisms of oxidizing lipid-protein interactions. Hydrophobic interactions, radical reactions and formation of covalent compounds with secondary products of lipid oxidation are described.
引用
收藏
页码：31 / 38
页数：8
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