Proteic Trp Degradation - an 'In Vitro' Study on α-Lactalbumine

摘要

This study investigates the correlation between early and advanced steps of the Maillard reaction and "in vitro" Trp degradation on the Trp-rich α-lactalbumin (AL). Trp oxidation rates were measured on the one hand during the Maillard reaction-by incubation in the presence of lactose or pre-formed intermediary and advanced Maillard products and on the other hand in the presence of radical-generating mixtures, such as H_2O_2/FeⅡ and ascorbate/FeⅢ mixtures. Our study evidenced that Maillard products are responsible for Trp degradation and the radical species produced during advanced Maillard reation induced similar oxidative damage onpeptidic Trp as in the Fenton or Udenfriend reactions.