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Trapped radicals in dry lipid-protein systems undergoing oxidation

  • Technical
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Journal of the American Oil Chemists Society

Abstract

Free radicals derived from perozidizing lipids in close association with proteins and other biomolecules have been implicated as being the principal reactants leading to polymerization of proteins and destruction of amino acids. The present study, which deals with lipid-protein systems low in moisture, shows that radical derived from oxidizing lipid are readily trapped. Partial characterization of these radicals has been possible. The possibility that these radicals are the ones which participate in events leading to biological damage is explored.

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Authors and Affiliations

  1. U.S. Bureau of Commercial Fisheries, Food Science Pioneer Research Laboratory, 98102, Seattle, Washington

    William T. Roubal

Authors
  1. William T. Roubal
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Roubal, W.T. Trapped radicals in dry lipid-protein systems undergoing oxidation. J Am Oil Chem Soc 47, 141–144 (1970). https://doi.org/10.1007/BF02640405

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  • DOI: https://doi.org/10.1007/BF02640405

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