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Food proteins suffer losses of functional and nutritional value due to reaction with lipid peroxidation products. The seed globulins conglutin α and γ from Lupinus angustifolius L. have been incubated with 13-hydroperoxide-11,9-octadecadienoic acid at pH 9 as a model of the interactions between seed storage proteins and lipid peroxidation products during storage and processing of protein-based products...
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