Covalent protein adduct formation and protein cross-linking resulting from the maillard reaction between cyclotene and a model food protein. |
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Authors: | J A Gerrard S E Fayle K H Sutton |
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Affiliation: | New Zealand Institute for Crop and Food Research Limited, Private Bag 4704, Christchurch, New Zealand. j.gerrard@botn.canterbury.ac.nz |
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Abstract: | Covalent Maillard products of the reactions of carbonyl compounds with proteins are often described in the literature, but, until recently, evidence for their existence has been indirect. Cyclotene (2-hydroxy-3-methylcyclopent-2-enone), a common flavor compound, was incubated with a model food protein, ribonuclease, and found to cross-link the protein. Size exclusion high-performance liquid chromatrography and electrospray mass spectrometry of the early stages of the reaction provide strong evidence for covalent adducts that we believe to be intermediates in the cross-linking reaction. |
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