Changes in the chemical and functional properties of protein fibers by reaction with carbonyl compounds. Part II. Reaction of arginine and amido groups. Quantitative determination of reacting carbonyl groups
✍ Scribed by Schmandke, H. ;Hartmann, B.
- Publisher
- John Wiley and Sons
- Year
- 1979
- Tongue
- English
- Weight
- 238 KB
- Volume
- 23
- Category
- Article
- ISSN
- 0027-769X
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✦ Synopsis
of the GDR 1 Changes in the chemical and functional properties of protein fibers by reaction with carbonyl compounds. PartII. Reaction of arginine and amido groups.
Quantitative determination of reacting carbonyl groups'. '
H. SCHMANDKE and B. HARTMANN
The arginine content of Viciu fabu protein/casein(l: 1)-fibers is made to decrease up to 50 per cent by reaction with glyoxal and up to 15 per cent by dialdehyde starch. Formaldehyde and glutaric dialdehyde do not influence the arginine content. The content in amido groups is not affected by the reaction with glyoxal, dialdehyde starch, formaldehyde, and glutaric dialdehyde. The reaction of the fiber protein with the quoted aldehydes increases in the following order: glyoxal < formaldehyde < dialdehyde starch < glutaric dialdehyde and is dependent on the concentration of the specific aldehyde.