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The maillard reaction between beta lacto globulin and lactose 3. the effects of inter molecular di sulfide bridges on the blocking of lysine



The maillard reaction between beta lacto globulin and lactose 3. the effects of inter molecular di sulfide bridges on the blocking of lysine



Nahrung 23(7): 707-714



When .beta.-lactoglobulin is heated with lactose in the wet state at high temperatures, additional disulfide bridges are formed in the macromolecular products of the Maillard reaction. As compared to this, other reactions leading to cross-linking of peptide chains are of no importance. The disulfide bridges protect the lysine so that almost 40% of it will remain chemically available. If the reaction is performed with a .beta.-lactoglobulin in which, prior to heating, the intramolecular disulfide groups were reduced and the thiol groups were blocked, no such protection will take place and all the lysine will be involved in the Maillard reaction. It seems that other cross-linking reactions occur to a greater extent in proteins that are not able to form disulfide bridges. For the purpose of characterization, the mostly insoluble macromolecular reaction products are submitted to cyanogen bromide cleavage and the cleavage products are fractionated by ion-exchange and gel-permeation chromatography. The distribution of single components over the sequence of the .beta.-lactoglobulin is established by determining the respective N-terminal amino acids.

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