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Autoxidizing Process Interaction of Linoleic Acid with Casein
Author(s) -
KANAZAWA KAZUKI,
ASHIDA HITOSHI,
NATAKE MASATO
Publication year - 1987
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.1365-2621.1987.tb06642.x
Subject(s) - autoxidation , casein , incubation , chemistry , linoleic acid , food science , incubation period , biochemistry , fatty acid
ABSTRACT Autoxidized linoleic acid was classified to linoleic acid (LA), its hydroperoxide (LAHPO) and secondary autoxidation products (SP), and interactions of these products with casein were investigated. Casein was antioxidative to the autoxidation of LA. The products were readily bound to casein at 37°C within 1 hr in order of SP > LAHPO > LA. SP and LAHPO facilitated the access of fluorescent probes to casein and made casein insoluble. Casein was subsequently became undigestible during 1 day incubation with SP or after 2 days with LAHPO. Incubation with SP for 4 days or more caused casein to lose its amino acids and to polymerize.