Deterioration of Casein Components by Malonaldehyde
Abstract
Effects of the modification of casein components by malonaldehyde were investigated. Ultraviolet and fluorescence spectra, the determination of amino groups, SDS-polyacrylamide gel electrophoresis and amino acid analysis indicated that malonaldehyde reacted with lysine residues of protein. The reaction proceeded in two steps: the formation of enamine structure (O=CHCH=CHNHR) and then the formation of amino-iminopropene structure (RN=CHCH=CHNHR)...
Paper Details
Title
Deterioration of Casein Components by Malonaldehyde
Published Date
May 1, 1976
Volume
40
Issue
5
Pages
1001 - 1010
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