Lipids food proteins, radical-induced

Hydroperoxides of linoleic and Hnolenic acids also react with sensitive food components, such as carotenes, to form colourless products (lipoxygenase, however, do not directly catalyse the decomposition of carotenes) and induce oxidative changes in sulfur amino acids and proteins. Secondary products of lipid oxidation initiate radical reactions of proteins that lead to a reduction in their nutritional value. 

The formation of free radicals after lipid oxidation is known to play a key role in the deterioration of meat flavor 8, 23), Since proteins constitute a major portion of the muscle s composition, the relationship between chemically active radical species and decomposition of food flavor proteins and peptides needs to be studied in detail. Data has been presented showing the correlation of proteins with flavor (Figures 5 and 6). Data is now presented showing how soluble meat proteins change in an environment where free radicals are induced by a free-radical oxidation generating system or FROG (Figure 10). 

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