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Protective Influence of Glutathione on Copper-Induced Oxidation of Ascorbic Acid in Milk^*

Department of Dairying, Michigan State College, East Lansing, Michigan

ABSTRACT

Conclusions: The addition of 25 mg. per cent of glutathione to milk previously heated to 80° C. inhibited copper oxidation of ascorbic acid over a 48-hour period. Fifteen mg. per cent of glutathione was only slightly less efficient in preventing the catalytic action of copper.

Although the glutathione prevented copper catalysis of the oxidation of ascorbic acid, it slowly disappeared from the system.

^* Jour. Article No. 428 from the Mich. Agric. Experiment Station.