results in a higher rate of protein free radicals formation, as already mentioned; (2) lipid hydroperoxide decomposition either as a complex [LOOH-PH] or as LOOM; both decompositions would promote protein free radical formation and subsequent protein polymerization in accordance with the proposed mechanism; the decreases of the PV of the lysozyme-lipid emulsions subjected to freezedrying support this hypothesis.Lysozyme biological activity decreases after treatment with peroxidizing lipids. Previous works (Kanner and Karel, 1976; Funes et al., 1980) have shown a loss of such activity upon treatment with peroxidizing L or their breakdown volatile products. Our inability to detect changes due to freeze-drying-which induces a higher lysozyme polyermization-would indicate that such loss is not associated with cross-linking.Practical consequences of this work are that (1) usual methods to measure lipid oxidation (such as PV and TBA reaction) in lipid-containing systems subjected to freezedrying may show erroneously low values and (2) the freeze-drying process can affect the quality of food systems in which lipid oxidation has already been initiated. LITERATURE CITED AOAC (Association of Official Analytical Chemistry) "Official Methods of Analysis of the Association of Official Analytical

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