Effects of Amino Acids, Sugars, and Ascorbic Acid on the Stability of Linoleic Acid Hydroperoxide in the Water Phase.
Effects of Amino Acids, Sugars, and Ascorbic Acid on the Stability of Linoleic Acid Hydroperoxide in the Water Phase.
复制标题
氨基酸、糖和抗坏血酸对亚油酸过氧化氢在水相中稳定性的影响。
DOI：
10.1271/bbb.63.1997
复制
发表时间：
1999
期刊：
影响因子：
--
通讯作者：
T. Matoba
中科院分区：
文献类型：
--
作者：
T Nishiike;J. Ichikawa;N. Kikugawa;H. Takamura;T. Matoba
Although lipid hydroperoxides are known to decrease food quality and safety, the stability of hydroperoxides in foods has hardly been investigated. We examined HPOD decomposition by kinetic means with or without various food components. Most amino acids, especially lysine, arginine and tryptophan, stabilized HPOD, while cysteine and ascorbic acid accelerated its decomposition. Sugars has little effect. According to activation energy calculations, it was found that the HPOD decomposition mechanism in reaction systems with various food components was similar to that in water.
