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Structural studies of the Maillard reaction products of a protein using ion trap mass spectrometry

✍ Scribed by Tagami, Uno; Akashi, Satoko; Mizukoshi, Toshimi; Suzuki, Eiichiro; Hirayama, Kazuo

Publisher: John Wiley and Sons
Year: 2000
Tongue: English
Weight: 145 KB
Volume: 35
Category: Article
ISSN: 1076-5174
DOI: 10.1002/(sici)1096-9888(200002)35:2<131::aid-jms920>3.0.co;2-0

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✦ Synopsis

The early stage products of the Maillard reaction of egg white lysozyme with D-glucose were studied. Incubation with D-glucose at 50 • C for 20 days caused reaction on the Lys and Arg residues of lysozyme as follows: all of the six Lys residues and 10 of the 11 Arg residues in lysozyme reacted with D-glucose; Arg 61 did not react with D-glucose. The Lys residues reacted with D-glucose with 1 mol of dehydration per mole of residue, and the Arg residues reacted with 2 mol of dehydration per mole of residue. The major constituent of the Amadori product with the "-amino group of the Lys residue and the D-glucose was found to be the b-pyranose form. The structure of the early stage product of the Maillard reaction of a protein with a sugar is the same as that of an amino acid with a sugar.

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