Antioxidant activity of cysteine, tryptophan, and methionine residues in continuous phase β-lactoglobulin in oil-in-water emulsions

Medicine & Life Sciences

• Lactoglobulins 92%
• Emulsions 68%
• Tryptophan 67%
• Methionine 65%
• Oils 62%
• Cysteine 59%
• Antioxidants 46%
• Amino Acids 44%
• Water 41%
• Lipids 41%
• Free Radicals 39%
• Menhaden oil 37%
• Thiobarbituric Acid Reactive Substances 25%
• Lipid Peroxides 24%
• Proteins 23%
• Metals 18%
• Kinetics 15%
• Food 14%

Agriculture & Biology

• lactoglobulins 100%
• tryptophan 59%
• emulsions 57%
• methionine 54%
• cysteine 53%
• lipid peroxidation 51%
• antioxidant activity 46%
• amino acids 35%
• oxidation 30%
• menhaden oil 30%
• transition elements 28%
• chelation 25%
• lipid peroxides 24%
• oxidative stability 23%
• thiobarbituric acid-reactive substances 21%
• proteins 21%
• kinetics 13%
• antioxidants 13%
• oils 13%
• water 8%

Chemical Compounds

• Methionine Residue 83%
• Tryptophan Residue 69%
• Cysteine Residue 65%
• Emulsion 52%
• Antioxidant Agent 47%
• Lipid 32%
• Amino-Acid Residue 28%
• Oxidation Reaction 28%
• Free Radical 25%
• Lipid Hydroperoxide 21%
• Protein 19%
• Oxidation Kinetics 18%
• Tryptophan 14%
• Cysteine 13%
• Transition Element 11%
• Food 11%
• Acid 10%
• Surface 4%
• Application 4%