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Extra info for Encyclopedia Of Physical Science And Technology - Biochemistry
Sample text
The reactions. Among sugars, pentoses are more reactive than hexoses, and hexoses are more reactive than reducing disaccharides. When free amino acids react with sugars, lysine appears to be the most active among them. In peptides and proteins, the N-terminal amino acid is the most reactive, followed by a nonterminal lysine. Raising the temperature and/or the pH accelerates the Maillard reaction. Intermediate water activity appears to maximize this reaction. Several pathways have been proposed for the formation of melanoidins through the interaction of carbonyl and amine compounds.
Myoglobin is a protein that facilitates the transfer of oxygen in muscles. It was the first protein to be fully elucidated with regard to the three-dimensional arrangement of its atoms. Hemoglobin, the oxygen-carrying pigment of blood, is composed of four heme groups attached to four polypeptide chains. The myoglobin in meat is subject to chemical and color changes. Freshly cut meat looks purplish. On exposure to air, the surface of the meat acquires a more pleasing red hue (blooming of the cut).
The bound heme is depicted in black, and the iron atom at the center of the heme appears as a sphere. [Adapted from Poulos, T. , Finzel, B. , and Howard, A. J. (1986). ] is then displaced by water; this completes the catalytic cycle. One important line of investigation which has supported the radical rebound hypothesis is the use of radical clock substrate probes. These probes rearrange in a diagnostic way on a very rapid and calibrated time scale when a hydrocarbon radical is formed. In the case of P450, rearranged products have been isolated after oxidation and have been used as evidence of an intermediate substrate radical.