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Co-oxidation of the sulfur-containing amino acids in an autoxidizing lipid system

Journal of Food Science

By:
and
https://doi.org/10.1111/j.1365-2621.1963.tb00239.x

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Abstract

Oxidation of the sulfur amino acids by autoxidizing lipids was studied in a model system consisting of an amino acid dispersed in cold-pressed, molecularly distilled menhaden oil (20–80% w/w). Under all conditions investigated, cysteine was oxidized completely to cystine. Preliminary results suggest that at 110°C the oxidation follows first-order kinetics for at least the first 8 hr. A specific reaction rate constant of 0.25 per hour was calculated. When fatty acids were added to the system, cystine was oxidized to its thiosulfinate ester. When the fatty acid-cystine ratio was 1:2, oxidation of cystine was a maximum. No oxidation of cystine occurred unless either a fatty acid, volatile organic acid, or ethanol was added. Under the conditions investigated, methionine was not oxidized to either its sulfoxide or its sulfone.

Additional publication details

Publication type:
Article
Publication Subtype:
Journal Article
Title:
Co-oxidation of the sulfur-containing amino acids in an autoxidizing lipid system
Series title:
Journal of Food Science
DOI:
10.1111/j.1365-2621.1963.tb00239.x
Volume:
28
Issue:
5
Year Published:
1963
Language:
English
Publisher:
Wiley
Contributing office(s):
Western Fisheries Research Center
Description:
4 p.
First page:
537
Last page:
540
Online Only (Y/N):
N
Additional Online Files (Y/N):
N