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Oxidation of fatty acids by heat treated hemoproteins

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Lipids

Abstract

The hemoproteins catalase and peroxidase, after heat treatment which decreased their enzyme activities, became more efficient as heme catalysts of linoleic acid oxidation. These effects might be of importance for preservation and storage of food.

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References

  1. Tappel, A. L., “Lipids and Their Oxidations,” The Avi Publishing Co., Inc., Westport, 1962, p. 367.

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Authors and Affiliations

  1. Swedish Institute for Food Preservation Research (SIK), S-400 21, Göteborg, Sweden

    Caj E. Eriksson, Pär A. Olsson & Svante G. Svensson

Authors
  1. Caj E. Eriksson
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  2. Pär A. Olsson
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  3. Svante G. Svensson
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Eriksson, C.E., Olsson, P.A. & Svensson, S.G. Oxidation of fatty acids by heat treated hemoproteins. Lipids 5, 365–366 (1970). https://doi.org/10.1007/BF02531471

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  • DOI: https://doi.org/10.1007/BF02531471

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