Impact of primary amine group from aminophospholipids and amino acids on marine phospholipids stability: Non-enzymatic browning and lipid oxidation

Food Chemistry

Volumn 141, Issue 2, 2013, Pages 879-888

  Lu, F S H ^a   Nielsen, N S ^a   Baron, C P ^a   Diehl, B W K ^b   Jacobsen, C ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^b Spectral Service AG   (Germany)

Author keywords

Liposomal dispersion; N 3 Fatty acids; Non enzymatic browning; Oxidative stability; Phosphatidycholine; Phosphatidylethanolamine; Purified marine phospholipids; Pyrrolisation; Strecker degradation

Indexed keywords

CHEMICAL REACTIONS; DISPERSIONS; FATTY ACIDS; GLYCOSYLATION; OXIDATION; OXIDATION RESISTANCE; PHOSPHOLIPIDS; PURIFICATION; STABILITY;

N-3 FATTY ACIDS; NON-ENZYMATIC BROWNING; OXIDATIVE STABILITY; PHOSPHATIDYCHOLINE; PHOSPHATIDYLETHANOLAMINE; PYRROLISATION;

AMINO ACIDS;

AMINE; AMINO ACID; AMINOPHOSPHOLIPID; LEUCINE; LYSINE; METHIONINE; PHOSPHATIDYLCHOLINE; PHOSPHATIDYLETHANOLAMINE; PYRROLE DERIVATIVE;

ALDOL REACTION; ANTIOXIDANT ACTIVITY; ARTICLE; DEAMINATION; DISPERSION; GLYCATION; HYDROPHILICITY; HYDROPHOBICITY; INCUBATION TEMPERATURE; INCUBATION TIME; LIPID OXIDATION; PROTEIN STABILITY;

EID: 84878305017     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.03.063     Document Type: Article

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