Lipid Peroxidation in Linoleic Acid Micelles Caused by H_2O_2 in the Presence of Myoglobin
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概要
- 論文の詳細を見る
We investigated the lipid peroxidation in linoleic acid micells caused by H_2O_2 in the presence of metmyoglobin by monitoring the oxygen consumption. O_2 consumption usually consisted of two phases. In the first phase, it occurred slowly and linearly until the concentration of linoleic acid hydroperoxide reached a certain value, rapid consumption, presumably by a chain reaction, then followed in the second phase. No effects of diethylenetriaminepentaacetic acid (DTPA) on the induction period (the period during the first phase) and the maximum oxygen consumption rate (MOCR) in the second phase indicate that free ferric ions liberated from myoglobin had no role in any phases during the lipid peroxidation. The differing dose effects of ascorbic acid, α-tocopherol, and sodium nitrite on the induction period and MOCR reflect their respective antioxidative mechanisms during lipid peroxidation.
- 社団法人日本農芸化学会の論文
- 1997-05-23
著者
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Nakayama Tsutomu
School of Food and Nutritional Sciences, University of Shizuoka
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Hashimoto Kei
School Of Food And Nutritional Sciences The University Of Shizuoka
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Chiba Youhei
School Of Food And Nutritional Sciences University Of Shizuoka
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Nakayama Tsutomu
School Of Food And Nutritional Sciences University Of Shizuoka
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