Protein-Lipid Interactions and Mechanisms of Antioxidant Activity of Proteins.
Final rept. 25 May 81-24 May 84,
MASSACHUSETTS INST OF TECH CAMBRIDGE DEPT OF NUTRITION AND FOOD SCIENCE
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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.