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Protein Carbonyl Browning Systems: A Study of the Reaction Between Glucose and Insulin
Author(s) -
TANNENBAUM S. R.
Publication year - 1966
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1966.tb15414.x
Subject(s) - chemistry , browning , activation energy , insulin , relative humidity , mole , reaction rate , chromatography , food science , biochemistry , catalysis , organic chemistry , endocrinology , thermodynamics , biology , physics
SUMMARY The interaction between glucose and insulin in the dry state was studied at a relatively low glucose concentration with carbon‐14‐labeled glucose. The conditions of the investigation were that the equilibrium relative humidity was 0.74, pH range 4–7, and temperature range 35–55°C. Under these conditions, the rate of the reaction decreased with increasing pH and had an activation energy of approximately 2.7 Kcal/mole. Reasons are given for believing that the reaction may be the formation of a Schiff base.