title: [Maillard reaction of bovine serum albumin with glucose. Determination of 2-formyl-5-(hydroxymethyl)pyrrole-1-norleucine by high-performance liquid chromatography after alkaline hydrolysis].
abstract: Reactions between glucose and bovine serum albumin proceed predominantly at the side chain amino groups of lysine residues. Among other products, protein-bound 2-formyl-5-(hydroxymethyl)pyrrole-1-norleucine is formed. After alkaline hydrolysis and fractionation of the protein hydrolysate on RP-18 material this substance can be separated by high-performance liquid chromatography. The identity of the norleucine derivative with a synthesized compound can be determined with fast atom bombardment-mass spectrometry spectral data. A colour reaction with thiobarbituric acid is also suitable for detection.
authors.affiliation: Institut für Pharmazie und Lebensmittelchemie, Universität München, F.R.G.
authors.forename: M
authors.initials: M
authors.lastname: Sengl
authors.forename: F
authors.initials: F
authors.lastname: Ledl
authors.forename: T
authors.initials: T
authors.lastname: Severin
mesh_terms: D002851:Chromatography, High Pressure Liquid; D005947:Glucose; D006868:Hydrolysis; D015416:Maillard Reaction; D013058:Mass Spectrometry; D012710:Serum Albumin, Bovine
chemical_list: D012710:Serum Albumin, Bovine; D005947:Glucose
vernacular_title: Maillard-Reaktion von Rinderserumalbumin mit Glucose hochleistung-flüssigkeitschromatographischer Nachweis des 2-Formyl-5-(hydroxymethyl)pyrrol-1-norleucins nach alkalischer Hydrolyse.