Modifications of interfacial proteins in oil-in-water emulsions prior to and during lipid oxidation

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 35, 2012, Pages 8659-8671

  Berton, Claire ^a,b   Ropers, Marie Hélène ^a   Guibert, Dominique ^a   Solé, Véronique ^a   Genot, Claude ^a  

^a INRA   (France)

^b PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

aggregation; emulsion; front surface fluorescence; interface; lipid oxidation; protein; protein carbonylation

Indexed keywords

LIPID OXIDATION; MULTI PHASE SYSTEMS; OIL-IN-WATER EMULSIONS; OIL/WATER INTERFACES; OXYGEN UPTAKE; PROTEIN AGGREGATION; PROTEIN CARBONYLATION; PROTEIN FLUORESCENCE; PROTEIN MODIFICATIONS; PROTEIN SOLUBILITY; TRYPTOPHAN FLUORESCENCE;

AGGLOMERATION; AMINO ACIDS; CARBONYLATION; DEGRADATION; EMULSIFICATION; EMULSIONS; FLUORESCENCE; INTERFACES (MATERIALS); OXIDATION;

PROTEINS;

BOVINE SERUM ALBUMIN; CASEIN; LACTOGLOBULIN; RAPESEED OIL; TRYPTOPHAN; VEGETABLE OIL; WATER;

ADSORPTION; ARTICLE; CHEMISTRY; EMULSION; LIPID PEROXIDATION; OXIDATION REDUCTION REACTION; PROTEIN INTAKE; SOLUBILITY; SPECTROFLUOROMETRY;

ADSORPTION; CASEINS; DIETARY PROTEINS; EMULSIONS; LACTOGLOBULINS; LIPID PEROXIDATION; OXIDATION-REDUCTION; PLANT OILS; SERUM ALBUMIN, BOVINE; SOLUBILITY; SPECTROMETRY, FLUORESCENCE; TRYPTOPHAN; WATER;

EID: 84865857594     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf300490w     Document Type: Article

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