Mechanisms of heat damage in proteins

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Abstract
1. Analyses have been made of materials in which proteins were caused to react with sugars so as to cause a severe fall in their nutritionally available lysine content as assayed with both rats and chicks.2. With materials in which the reactions had proceeded under mild conditions (37°), the direct use of either fluorodinitrobenzene (FDNB),o-methylisourea or sodium borohydride to measure selectively those lysine units which had not engaged in Maillard reactions gave similar values which, in turn, appeared to reflect the full extent of the nutritional damage.3. Analysis by a procedure using trinitrobenzenesulphonic acid (TNBS), or the use of FDNB indirectly to measure ‘bound lysine’ failed to indicate the full extent of the Maillard reaction in mildly heated materials, although the same procedures did appear to do so when applied to materials in which sugar and proteins had been allowed to react at a higher temperature.4. With a pure protein and with fat-extracted, dried muscle that had been severely heated, all the procedures for measuring reactive lysine gave similar results, with the exception of the procedure using sodium borohydride which proved ineffective in measuring the type of damage that had occurred in these materials.5. The findings are discussed in relation to the nature of the reactions believed to take place in different types of heat damage.6. Suggestions are made of the types of materials with which different procedures can be satisfactorily used. The direct FDNB procedure and that usingo-methylisourea appeared to be applicable to all our samples.