Abstract
ABSTRACTChicken muscle model systems were exposed to varying concentrations of lipid and protein fibers to clarify the role of these constituents in lipid oxidation. In this study, the lipid substrates examined included triacylglycerols, membrane phospholipid fractions, isolated phospholipid fractions, and free fatty acids. In iron‐ascorbate catalyzed systems, increases in lipid concentration failed to lead to enhanced levels of oxidation at the examined times. Lipid was therefore not considered a rate limiting factor in the oxidation of muscle systems. Protein fibers accelerated oxidation only in sarcoplasmic reticulum (SR) membrane systems when catalyzed by iron‐ascorbate. Enhanced interaction of the low molecular weight iron with the membrane lipids may be responsible for this unique response. Preferential oxidation of sulfhydryl groups in protein fibers, on the other hand, could account for the antioxidant effect displayed by protein fibers in methemoglobin catalyzed systems.
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