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

Journal of Food Science
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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
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