CATALYSIS OF LIPID OXIDATION BY IRON FROM AN INSOLUBLE FRACTION OF BEEF DIAPHRAGM MUSCLE

被引：17

作者：

DECKER, EA ^{[1
]}

CRUM, AD ^{[1
]}

SHANTHA, NC ^{[1
]}

MORRISSEY, PA ^{[1
]}

机构：

[1] NATL UNIV IRELAND UNIV COLL CORK,DEPT NUTR,CORK,IRELAND

来源：

JOURNAL OF FOOD SCIENCE | 1993年 / 58卷 / 02期

关键词：

LIPID OXIDATION; IRON; BEEF; RANCIDITY;

D O I：

10.1111/j.1365-2621.1993.tb04244.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

An insoluble fraction of beef diaphragm muscle was found to catalyze lipid oxidation in the presence of reducing compounds. Ascorbate (100 muM) catalyzed the formation of thiobarbituric acid reactive substances 3.3,. 8.3 and 7.3-fold more effectively than cysteine, superoxide and NADPH, respectively. Ascorbate/insoluble fraction-catalyzed lipid oxidation was inhibited by EDTA, ceruloplasmin, catalase and superoxide dismutase indicating the involvement of iron, hydrogen peroxide and superoxide anion. Both lipid oxidation and the release of iron from the insoluble fraction increased with increasing pH (5.0-7.0) in the presence of ascorbate. Iron bound to the insoluble components of beef muscle could be involved in catalysis of lipid oxidation.

引用

页码：233 / &

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