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| - Inhibition of Linoleic Acid Oxidation by Interaction with aProtein-Rich Oat Fraction
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| - A protein-rich fraction from oat was found to protect linoleic acid against oxidation in an aqueoussuspension containing soybean lipoxygenase-1 and micellar linoleic acid. In this system the oatfraction reduced the initial oxidation rate of linoleic acid by 50% when the oat fraction/linoleic acidratio was 5:1 (w/w). The oat fraction did not act on the lipoxygenase enzyme but reduced theconcentration of linoleic acid that serves as a substrate for lipoxygenase-1. To achieve the reductionin the oxidation rate a contact between linoleic acid and the oat fraction was required. The efficiencyof the protection was dependent on the duration of this contact: the maximum protection was reachedafter a 5-min incubation period. However, total cessation of oxidation was not reached with anyconcentration of the oat fraction, indicating that the oxidizible and non-oxidizible forms of linoleicacid are in equilibrium. Because lipoxygenase-1 prefers the monomeric form of the substrate, thepresent findings agree with the hypothesis that the oat fraction reduces the concentration ofmonomolecular form of substrate. In most food systems monomolecular free linoleic acid is liberatedslowly and at relatively low concentrations, therefore, even a small amount of the oat fraction wouldguard the system from oxidative deterioration. Keywords: Oat; lipid stability; monomolecular linoleic acid; oxidation
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