Tagami U, Akashi S, Mizukoshi T, Suzuki E, Hirayama K
Central Research Laboratories, Ajinomoto Co., Inc., 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki-shi 210-8681, Japan.
J Mass Spectrom. 2000 Feb;35(2):131-8. doi: 10.1002/(SICI)1096-9888(200002)35:2<131::AID-JMS920>3.0.CO;2-0.
The early stage products of the Maillard reaction of egg white lysozyme with D-glucose were studied. Incubation with D-glucose at 50 degrees 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 epsilon-amino group of the Lys residue and the D-glucose was found to be the beta-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.
研究了蛋清溶菌酶与D-葡萄糖美拉德反应的早期产物。在50℃下与D-葡萄糖孵育20天导致溶菌酶的赖氨酸和精氨酸残基发生如下反应：溶菌酶中的6个赖氨酸残基全部和11个精氨酸残基中的10个与D-葡萄糖反应；精氨酸61不与D-葡萄糖反应。赖氨酸残基与D-葡萄糖反应，每摩尔残基脱水1摩尔，精氨酸残基与D-葡萄糖反应，每摩尔残基脱水2摩尔。发现赖氨酸残基的ε-氨基与D-葡萄糖形成的阿玛多利产物的主要成分是β-吡喃糖形式。蛋白质与糖美拉德反应的早期产物结构与氨基酸与糖的反应结构相同。
