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Oxidized fatty acid‐protein complexes
Author(s) -
Narayan K. A.,
Kummerow F. A.
Publication year - 1958
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02582742
Subject(s) - linoleic acid , chemistry , oleic acid , hydrogen bond , covalent bond , lauric acid , egg albumin , fatty acid , biochemistry , organic chemistry , molecule , chromatography
Summary Complexes have been formed between egg albumin and oxidized linoleic acid. Little or no complex formation could be obtained with unoxidized linoleic acid, oleic acid, or lauric acid. The amount of complexed linoleic acid could not be increased to more than 8.0% in spite of a long reaction time. The number of reactive groups (amino, sulfhydryl, and hydroxyl) in the protein of the complexes and in the original protein were found to be the same. The data seemed to indicate that a covalent linkage did not exist between the reactive groups of the protein and the lipide in complexes of this type. Strongly bound adsorption complexes were formed between alumina and oxidized lipides by a simple mixing technique. A possible structure on the basis of a large number of hydrogen bonds has been proposed for the lipide‐protein and the lipide‐alumina complexes and has been discussed in detail.