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- W4249730178 abstract "A model is described for studying the effect of free radical reactions on beef proteins. While most beef flavor studies have focused on examining lipid volatiles, the contribution of peptides to flavor has been generally overlooked. The model uses artificial membranes in the form of multilamellar liposomes that are made from extracted beef lipids. The desired protein(s) is (are) encapsulated into the liposomes for investigation of the effect of free radicals on protein structure and function. A free radical oxidation generating solution is used to generate radicals through lipid peroxidation that is monitored by analyzing the production of thiobarbituric acid reactive substances. Changes in protein composition and function are assessed by capillary electrophoresis and enzyme activity measurements. Induction of free radicals leads both to inactivation and activation of enzymes and induces both loss and appearance of proteins and peptides." @default.
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- W4249730178 date "1992-08-05" @default.
- W4249730178 modified "2023-09-23" @default.
- W4249730178 title "Lipid Oxidation" @default.
- W4249730178 doi "https://doi.org/10.1021/bk-1992-0500.ch007" @default.
- W4249730178 hasPublicationYear "1992" @default.
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