https://www.selleckchem.com/products/wnk463.html
Protein- and lipid oxidation were investigated in whey protein based oleogels with varying water addition. Lipid oxidation was low (~30 mmol O2/kg lipid hydroperoxides after 6 weeks) in gels with 2.4% water addition fluorescence (excitation 325 nm / emission 410 nm) as indicator of tyrosine oxidation and carbonyl content significantly increased and remained at low levels in oleogels with less then 0.23% water addition. Primary amines as indicator for protein backbone breakage increased in early stages of oxidation in high water oleogels
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