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Experientia

, Volume 40, Issue 8, pp 832–833 | Cite as

Formation of histidinoalanine cross-links in heated proteins

  • D. Fujimoto
Short Communications

Summary

Formation of the cross-linking amino acid, histidinoalanine, was demonstrated in various proteins when they were heated. This cross-link formation may be partly responsible for the deterioration of food proteins resulting from heat treatment.

Keywords

Heat Treatment Food Protein Heated Protein Histidinoalanine 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Literatur

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    Asquith, R.S., and Otterburn, M.S., Appl. Polymer Symp.18 (1971) 277.Google Scholar
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    Otterburn, M., Healy, M., and Sinclair, W., in: Protein Crosslinking, Nutritional and Medical Consequences, p. 239. Ed. M. Friedman. Plenum Press, New York 1977.Google Scholar
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    Sternberg, M., and Kim, C.Y., in: Protein Crosslinking, Nutritional and Medical Consequences, p. 73. Ed. M. Friedman. Plenum Press, New York 1977.Google Scholar
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    Fujimoto, D., Hirama, M., and Iwashita, T., Biochem. biophys. Res. Commun.104 (1982) 1102.Google Scholar
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    Fujimoto, D., Biochem. Int.5 (1982) 743.Google Scholar
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    Fujimoto, D., Biochem. biophys. Res. Commun.109 (1982) 1264.Google Scholar

Copyright information

© Birkhäuser Verlag 1984

Authors and Affiliations

  • D. Fujimoto
    • 1
  1. 1.Department of ChemistryHamamatsu University School of MedicineHamamatsu(Japan)

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