Studies of the reaction between proteins and reducing sugars in the ‘dry’ state III. Nature of the protein groups reacting

The Reaction of Myosin with Malonaldehyde

“…In general, the reaction of malonaldehyde with certain amino acid residues of myosin exhibits similarities to the reaction between glucose and casein or bovine serum albumin (Lea and Hannan, 1950 ;Mohammad et al, 1949). However, high temperatures, 37 to 53" and high reagent concentrations were required for these reactions to proceed.…”

The Arginine Level for Chicks as Influenced by Ingredients

“…Griminger et al (1955) showed growth responses by the addition of arginine to a 22 percent casein diet with either dextrose or dextrin as sources of carbohydrate. They concluded that a stoichiometric reaction as reported by Lea and Hannan (1950) was very unlikely. PROCEDURE Barred Plymouth Rock chicks were used in all of the trials.…”

“…Neither the addition of L-arginine HCl nor gelatin to a corn-soybean meal diet gave a significant growth response. Lea and Hannan (1950) reported the disappearance of arginine and lysine in a casein-glucose mixture stored at 37°C. and a relative humidity of 70 percent.…”

Isolation and characterization of pigments from protein-carbonyl browning systems. Isolation, purification, and properties

“…Maillard reactions (the browning reaction of carbonyl compounds such as reducing sugars with proteins) reduce the nutritive value of foods (Henry and Kon, 1950;Lea and Hannan, 1950), but the brown pigments d o not appear to be associated with any toxicological response (Adrian et al, 1966;Jemmali and Petit, 1966). The early steps of the Maillard reaction are well worked out (Hodge, 1953;Reynolds, 1963Reynolds, , 1965; they involve the formation of increasingly unsaturated multi-carbonyl compounds.…”