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Reaction of Oxidized Lipids with Protein. Part 10. Effect of Protein on the Autoxidation of Phospholipids

✍ Scribed by Pokorný, J. ;Šmidrkalová, E. ;Zwain, H. ;Janíček, G.

Publisher
John Wiley and Sons
Year
1975
Tongue
English
Weight
273 KB
Volume
19
Category
Article
ISSN
0027-769X

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✦ Synopsis

Abstract

Phospholipids are oxidized at 25 °C and at 60 °C under the formation of brown pigments significantly more rapidly in mixtures with cellulose than in mixtures with casein of egg albumin. The extent of browning and the difference of reactivities are more pronounced in case of phosphatidylethanolamine, lysophosphatidylethanolamine and phosphatidylserine in mixtures with a low water content than in those containing a higher percentage of water. Oxidized phospholipids are partially combined with protein in unextractable insoluble lipoprotein complexes.

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