The reaction between proteins and reducing sugars in the ‘dry’ state. Dried human blood plasma

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Abstract
Dried human plasma as normally prepared contains both citrate and added glucose, and the latter substance may react with the proteins during drying and storage. The amino-N content of the protein falls and as much as 5% by weight of glucose can be attached to the proteins without any readily apparent change being produced. Insolubility and brown color eventually develop. The rate and extent of the reaction is determined largely by the water content, and the temp. coefficient is high. Even when the dried plasma contains no added glucose, the small amt normally present can produce the same effects on a greatly reduced scale. The water-holding properties of the dried plasmas deviate considerably from those of simple protein or protein-glucose systems at higher moisture contents.

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