Nauka Przyroda Technologie

Issue 1 (1) 2007

Authors: MARZANNA HĘŚ, JÓZEF KORCZAK

Title: THE EFFECT OF LIPID OXIDATION PRODUCTS ON THE NUTRITION VALUE OF PROTEINS

Abstract. Some aspects of interactions of lipids and proteins are presented. Nutritional and technological consequences of the reactions of oxidized lipids with proteins are shown. There are: changes of the amino acids content, digestibility of protein and the binding of the cross-links, flavouring substances and coloured products of the non-enzymic browning.

Key words: lipid oxidation, hydroperoxides, carbonylic derivatives, nutritive value, essential amino acids, protein digestibility

Full text available in polish in Adobe Acrobat format: www.npt.arpoznan.net/volume1/issue1/art_4.pdf

for citation: Hęś M., Korczak J., 2007. THE EFFECT OF LIPID OXIDATION PRODUCTS ON THE NUTRITION VALUE OF PROTEINS. Nauka Przyr. Technol. 1, 1, #4]

Streszczenie w języku polskim: www.npt.arpoznan.net/zeszyt1/tom1/streszczenie-4.html

Corresponding address:
Marzanna Hęś, Józef Korczak
Katedra Technologii Żywienia Człowieka Akademia Rolnicza im. Augusta Cieszkowskiego w Poznaniu
ul. Wojska Polskiego 31
60-624 Poznań, Poland
e-mail: marzahes@au.poznan.p

Accepted for print: 05-03-2007

Web page: www.npt.arpoznan.net