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BASIS OF STABILITY OF AMINE SALTS OF LINOLEIC ACID
Author(s) -
KOCH STANLEY D.,
HYATT ASHER A.,
LOPIEKES DOLORES V.
Publication year - 1971
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1971.tb06392.x
Subject(s) - autoxidation , lysine , chemistry , amino acid , amine gas treating , linoleic acid , arginine , ion , stereochemistry , organic chemistry , biochemistry , fatty acid
SUMMARY— The mechanism and generality of the known stabilization against autoxidation conferred on linoleic acid by certain basic amino acids, such as lysine and arginine, was investigated. Basic amino acids were the only class of compounds found to confer the effect. However, the smallest basic amino acid, 2,3‐diaminopropionic acid, was not effective, nor was αβω‐diaminc acid, 3,6‐diaminohexanoic acid, although a simple isomer of lysine. The stabilization was observed only in the solid phase. Inclusion of sodium chloride in the solid matrix was deleterious to the effect. A large number of physical and chemical observations were made and correlated but it has not been possible to draw detailed conclusions about the mechanism of stabilization, nor can a detailed structure of the stabilized complex be suggested. The cause of the phenomenon appears to be closely associated with the physical arrangement of the ions in the crystal lattice.