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A study of the competitive nitrosations of pyrrolidine, ascorbic acid, cysteine and p ‐cresol in a protein‐based model system
Author(s) -
Massey Robert C.,
Crews Colin,
Davies Roger,
McWeeny David J.
Publication year - 1978
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740290912
Subject(s) - chemistry , ascorbic acid , pyrrolidine , nitrite , cysteine , p cresol , amino acid , biochemistry , stereochemistry , organic chemistry , food science , enzyme , nitrate
The effects of competitive C ‐ and S ‐nitrosations on the formation of nitrosopyrrolidine were studied in a protein‐based model system. The results obtained were compared with those of the analogous reactions performed in solution. The competitive nitrosations were studied at pH 5‐25 and 37°C and the results obtained were found to be similar in both systems: ascorbic acid, cysteine and p ‐cresol each reduced the formation of nitrosopyrrolidine, in decreasing amounts, by competing with pyrrolidine for the available nitrite. A second pathway of nitrosopyrrolidine formation was found which may have involved transnitrosation by the protein‐bound nitrite.