Reaktionen oxydierter Lipide mit Eiweißstoffen. 2. Mitt. Reaktion von Albumin mit Epoxyderivaten

Pokorný, Jan; Klein, Sophie; Koren, J. G.

doi:10.1002/food.19660100407

Cited by 10 publications

(4 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Even when epoxides are considered very reactive and toxic compounds [16], little is known about their reactions with proteins or amino acids. In this regard, Pokorny, Klein, and Koren [28] observed the binding of 9,10-epoxystearic acid to albumin, but the structure of the compound generated was not identified. However, in later studies the formation of aminols derived from this type of reaction was reported by Lederer [29].…”

Section: Resultsmentioning

confidence: 99%

A Dual Perspective of the Action of Lysine on Soybean Oil Oxidation Process Obtained by Combining 1H NMR and LC–MS: Antioxidant Effect and Generation of Lysine–Aldehyde Adducts

et al. 2019

View full text Add to dashboard Cite

Little is still known about both the effect of amino acids on the oxidation course of edible oils and the modifications that the former may undergo during this process. Bearing this in mind, the objective of this work was to study the evolution of a system consisting of soybean oil with 2% of l-lysine under heating at 70 °C and stirring conditions, analyzing how the co-oxidation of the oil and of the amino acid affects their respective evolutions, and trying to obtain information about the action mechanism of lysine on soybean oil oxidation. The study of the oil progress by 1H Nuclear Magnetic Resonance (1H NMR) showed that the presence of lysine noticeably delays oil degradation and oxidation products generation in comparison with a reference oil without lysine. Regarding lysine evolution, the analysis by 1H NMR and Liquid Chromatography–Mass Spectrometry of a series of aqueous extracts obtained from the oil containing lysine over time revealed the formation of lysine adducts, most of them at the ε position, with n-alkanals, malondialdehyde, (E)-2-alkenals, and toxic oxygenated α β-unsaturated aldehydes. However, this latter finding does not seem enough to explain the antioxidant action of lysine.

show abstract

Section: Resultsmentioning

confidence: 99%

A Dual Perspective of the Action of Lysine on Soybean Oil Oxidation Process Obtained by Combining 1H NMR and LC–MS: Antioxidant Effect and Generation of Lysine–Aldehyde Adducts

et al. 2019

View full text Add to dashboard Cite

show abstract

“…Although Pokorny et al (1966) observed the binding of 9,10-epoxystearic acid or its methyl ester to albumin, the structure was not identified. One would assume this reaction would be a typical nucleophilic substitution:…”

Section: Reactions With Secondary Productsmentioning

confidence: 96%

Lipid hydroperoxide reactivity with proteins and amino acids: a review

Gardner¹

1979

J. Agric. Food Chem.

424

220

View full text Add to dashboard Cite

“…Epoxy compounds readily react either with the free carboxylic groups of dicarboxylic amino acids or with hydroxyl groups of serine or threonine (64). However since the epoxy derivatives readily polymerize or hydrolyze, the extent of interaction with proteins is less than that of the side reactions (57).…”

Section: Interaction Of Flavor Compounds With Proteins and Amino Acidsmentioning

confidence: 99%

Lipid‐Derived flavors of legume protein products

Sessa

Rackis

1977

J Americ Oil Chem Soc

110

View full text Add to dashboard Cite

AND SUMMARYLegumes contain unsaturated lipids that are susceptible to oxidative deterioration. Enzymic and nonenzymic deterioration of these lipids results in the development of off-flavors. The primary objective of this review is to summarize what is currently known about lipid-derived flavors of soybeans and underblanched pea seeds (Pisum sativum). Identifying the numerous volatile compounds arising from breakdown of lipid hydroperoxides coupled with organoleptic evaluation defines the flavor problem. Major contributors to the green-beaniness of soybeans were found to be 3-cis-hexenal, 2-pentyl furan, and ethyl vinyl ketone. Oxidized phosphatidylcholines cause some of the bitter taste. The interaction of lipid breakdown products 'with proteins, carbohydrates, and other constituents can affect flavor characteristics and also increase the problems of their removal from soy protein products. To prepare bland products, it will be necessary to develop processes that effectively remove bound flavor components and prevent formation of derived flavors. Solvent systems based on alcohol have been used to extract flavor principles from soybeans; aqueous alcohol treatment of the intact seed or blanching with hot water or steam inhibits formation of off-flavors in peas and soybeans. A new approach involving infusion of antioxidants into the intact seed to control lipid deterioration during processing and storage is proposed to minimize flavor formation without subsequent undesirable changes in protein which occur with alcohol treatments.

show abstract

Reaktionen oxydierter Lipide mit Eiweißstoffen. 2. Mitt. Reaktion von Albumin mit Epoxyderivaten

Cited by 10 publications

References 8 publications

A Dual Perspective of the Action of Lysine on Soybean Oil Oxidation Process Obtained by Combining 1H NMR and LC–MS: Antioxidant Effect and Generation of Lysine–Aldehyde Adducts

A Dual Perspective of the Action of Lysine on Soybean Oil Oxidation Process Obtained by Combining 1H NMR and LC–MS: Antioxidant Effect and Generation of Lysine–Aldehyde Adducts

Lipid hydroperoxide reactivity with proteins and amino acids: a review

Lipid‐Derived flavors of legume protein products

Contact Info

Product

Resources

About