Abstract
The free radical concentration in lipid-protein mixtures with a low moisture content was monitored both during and after the time that the lipid actively absorbed oxygen. The data show that, in dry systems, the decay in radical content is followed by a rise in malonaldehyde protein fluorescence. Analysis of amino acid content at two distinctly different periods in the reaction substantiate the hypothesis that radicals and not aldehydes are a major cause of protein damage.
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Roubal, W.T. Free radicals, malonaldehyde and protein damage in lipid-protein systems. Lipids 6, 62–64 (1971). https://doi.org/10.1007/BF02536377
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DOI: https://doi.org/10.1007/BF02536377