Nauka Przyroda Technologie

2007 volume 1 issue 1 #4

MARZANNA HĘŚ, JÓZEF KORCZAK

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.

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

Full text available in Polish in Adobe Acrobat format:
http://www.npt.up-poznan.net/tom1/zeszyt1/art_4.pdf

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

For citation:
Hęś M., Korczak J., 2007. WPŁYW PRODUKTÓW UTLENIANIA LIPIDÓW NA WARTOŚĆ ODŻYWCZĄ BIAŁKA. Nauka Przyr. Technol. 1, 1, #4.

Corresponding address:
MARZANNA HĘŚ
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: 5.03.2007