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Enzymatic oxydation of linoleic acid: formation of bittertasting fatty acids

Zeitschrift Für Lebensmittel-Untersuchung Und -Forschung

Jul 29, 1977

C BaurH Jugel

PMID: 198993

Abstract

Linoleic acid was oxidized with a protein fraction from soya beans (25 degrees C; 2h), in which lipoxygenase and peroxydase activities occurred. The fatty acids formed were isolated and, after emulsification with a sugar ester, were evaluated for bitter taste. The main components of the...read more

Mentioned in this Paper

Ovoperoxidase
Emulsification
Taste Threshold
Glycine max
Taste Perception
Lipoxygenase-2
Linoleic Acids
Lipoxygenase
Mass Spectrometry
Staphylococcal Protein A
Paper Details
References
  • References9
  • Citations15
12

Enzymatic oxydation of linoleic acid: formation of bittertasting fatty acids

Zeitschrift Für Lebensmittel-Untersuchung Und -Forschung

Jul 29, 1977

C BaurH Jugel

PMID: 198993

DOI:

Abstract

Linoleic acid was oxidized with a protein fraction from soya beans (25 degrees C; 2h), in which lipoxygenase and peroxydase activities occurred. The fatty acids formed were isolated and, after emulsification with a sugar ester, were evaluated for bitter taste. The main components of the...read more

Mentioned in this Paper

Ovoperoxidase
Emulsification
Taste Threshold
Glycine max
Taste Perception
Lipoxygenase-2
Linoleic Acids
Lipoxygenase
Mass Spectrometry
Staphylococcal Protein A

Related Papers

Paper Details
References
  • References9
  • Citations15
12
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