Literature DB >> 4022111

Reactions of oxidized lipids with protein. Part 13. Autoxidation of hexanal in presence of nonlipidic components.

J Pokorný, M Kmínek, W Janitz, E Novotná, J Davídek.   

Abstract

Hexanal is rapidly autoxidized in mixture with nonlipidic substrates even at 25 degrees C. The formation of peroxides follows the kinetics of a first order reaction with respect to hexanal (k1 about 10(-5) min-1), and is higher in mixture with casein or lysine-impregnated cellulose than with cellulose. In mixtures containing pure hexanal, peroxides are decomposed more rapidly after second-order reaction with respect to peroxides (k2 about 10(-3) mmol X kg-1 X min-1) while only slowly by the first-order reaction (k3 about 10(-5) min-1). In presence of small amounts of hexanoic acid the rate of second-order peroxide decomposition remained unaffected while the rate of the first-order peroxide decomposition increased by 4 orders (k3 about 10(-1) min-1). The presence of peroxides was percepted in the odour by sensory analysis contrary to nonvolatile lipid hydroperoxides.

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Year:  1985        PMID: 4022111     DOI: 10.1002/food.19850290514

Source DB:  PubMed          Journal:  Nahrung        ISSN: 0027-769X


  1 in total

1.  [Interactions of fats and proteins of meat. 1. Dynamics of fat oxidation and quantitative determination of protein-fat complexes].

Authors:  W Janitz
Journal:  Z Ernahrungswiss       Date:  1987-03
  1 in total

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