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Effects of pH, concentration and aging on the malonaldehyde reaction with proteins
Author(s) -
Shin Bak C.,
Huggins John W.,
Carraway Kermit L.
Publication year - 1972
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/bf02533218
Subject(s) - chemistry , decomposition , reagent , enzyme , fluorescence , clinical chemistry , photochemistry , organic chemistry , biochemistry , physics , quantum mechanics
Malonaldehyde, a major product of unsaturated lipid oxidation, reacts with enzymes to cause inactivation, fluorescence production and crosslinking. The pH dependence for each of these reactions shows a different optimum. Investigation of the stability of malonaldehyde shows that it undergoes decomposition which is dependent on time, reagent concentration and pH. The products resulting from this decomposition are also capable of causing enzyme inactivation and fluorescence production.