The reaction of biogenic amines with proteins

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Abstract
Alkali heat treatment of soluble and insoluble proteins (lysozyme, phosvitin, α‐casein and keratin) in the presence of biogenic amines (phenylethylamine, histamine, putrescine and spermine) resulted in the formation of novel amino acids. Isolation of these compounds was achieved by using 14C‐labelled amines and detecting radioactive zones on electrophoretograms of the acid‐hydrolysed proteins. Confirmation of identity was achieved for two novel amino acids which were synthesised. The mechanism was hypothesised to be the addition of amine to dehydroalanine and evidence was provided that the latter may originate, at least in some proteins, from serine residues. The yield of the novel amino acids was increased by prolonged heating, higher temperatures, higher pH and increased amine concentration. It was concluded that the reaction conditions employed in the present study were less severe than those encountered in many domestic and commercial food processes and that the novel amino acids could be formed in situ in many foods, especially those with a high amine content.

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