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Protein Crosslinking

Nutritional and Medical Consequences

  • Book
  • © 1977

Overview

Editors:
  1. Mendel Friedman

    1. Western Regional Research Laboratory, U.S. Department of Agriculture, Agricultural Research Service, Berkeley, USA

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Part of the book series: Advances in Experimental Medicine and Biology (AEMB, volume 86)

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Table of contents (39 chapters)

  1. Front Matter

    Pages i-xx
    Download chapter PDF

  2. Crosslinking Amino Acids — Stereochemistry and Nomenclature

    • Mendel Friedman
    Pages 1-27

  3. Biological Effects of Alkali-Treated Protein and Lysinoalanine: An Overview

    • D. H. Gould, J. T. MacGregor
    Pages 29-48

  4. Editor’s Note

    • Mendel Friedman
    Pages 49-50

  5. Metabolic Transit of Lysinoalanine (LAL) Bound to Protein and of Free Radioactive |14C|-Lysinoalanine

    • Paul-André Finot, Eliane Bujard, Maurice Arnaud
    Pages 51-71

  6. Lysinoalanine Formation in Protein Food Ingredients

    • M. Sternberg, C. Y. Kim
    Pages 73-84

  7. Inhibitory Effect of Mercaptoamino Acids on Lysinoalanine Formation During Alkali Treatment of Proteins

    • John W. Finley, John T. Snow, Philip H. Johnston, Mendel Friedman
    Pages 85-92

  8. Cystine-Alkali Reactions in Relation to Protein Crosslinking

    • Raymond S. Asquith, Michael S. Otterburn
    Pages 93-121

  9. New Amino Acid Derivatives Formed by Alkaline Treatment of Proteins

    • John W. Finley, Mendel Friedman
    Pages 123-130

  10. α, β-Unsaturated and Related Amino Acids in Peptides and Proteins

    • Erhard Gross
    Pages 131-153

  11. Behavior of O-Glycosyl and O-Phosphoryl Proteins in Alkaline Solution

    • John R. Whitaker, Robert E. Feeney
    Pages 155-175

  12. 35S-Sulfide Incorporation During Alkaline Treatment of Keratin and its Relation to Lanthionine Formation

    • S. H. Feairheller, M. M. Taylor, D. G. Bailey
    Pages 177-186

  13. Lysinoalanine Formation in Wool after Treatments with Some Phosphate Salts

    • C. Touloupis, A. Vassiliadis
    Pages 187-195

  14. The Formation and Cleavage of Lysinoalanine Crosslinks

    • G. Ebert, Ch. Ebert
    Pages 197-204

  15. On the Specific Cleavage of Cysteine Containing Peptides and Proteins

    • Ch. Ebert, G. Ebert, G. Rossmeissl
    Pages 205-211

  16. Reactions of Proteins with Dehydroalanines

    • Mendel Friedman, John W. Finley, Lai-Sue Yeh
    Pages 213-224

  17. Nutritional Significance of Cross-Link Formation During Food Processing

    • Richard F. Hurrell, Kenneth J. Carpenter
    Pages 225-238

  18. The Formation, Isolation and Importance of Isopeptides in Heated Proteins

    • Michael Otterburn, Michael Healy, William Sinclair
    Pages 239-262

  19. Heat Induced Crosslinks in Milk Proteins and Consequences for the Milk System

    • Henning Klostermeyer, Ernst H. Reimerdes
    Pages 263-275

  20. The Complete Enzymic Hydrolysis of Crosslinked Proteins

    • Brian Milligan, Leo A. Holt
    Pages 277-284
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Keywords

About this book

The word crosslinking implies durable combination of usually large, distinct elements at specific places to create a new entity that has different properties as a result of the union. In the case of proteins, such crosslinking often results in important changes in chemical, physical, functional, nutritional, and biome­ dical properties, besides physical properties simply related to molecular size and shape. (Nucleic acids, carbohydrates~ glyco­ proteins, and other biopolymers are correspondingly affected.) Since proteins are ubiquitous, the consequences of their crosslin­ king are widespread and often profound. Scientists from many dis­ ciplines including organic chemistry, biochemistry, protein chemis­ try, food science, nutrition, radiation biology, pharmacology, physiology, medicine, and dentistry are, therefore, very much inte­ rested in protein crosslinking reactions and their implications. Because protein crosslinking encompasses so many disciplines, in organizing the Symposium on Nutritional and Biochemical Consequences of Protein Crosslinking sponsored by the Protein Subdivision of the Division of Agricultural and Food Chemistry of the American Chemical Society, I sought participants with the broadest possible range of interests, yet with a common concern for theoretical and practical aspects of protein crosslinking. An important function of a symposium is to catalyze progress by bringing together ideas and experiences needed for interaction among different, yet related disciplines. To my pleasant surprize, nearly everone invited came to San Francisco to participate.

Editors and Affiliations

  • Western Regional Research Laboratory, U.S. Department of Agriculture, Agricultural Research Service, Berkeley, USA

    Mendel Friedman

Bibliographic Information

  • Book Title: Protein Crosslinking

  • Book Subtitle: Nutritional and Medical Consequences

  • Editors: Mendel Friedman

  • Series Title: Advances in Experimental Medicine and Biology

  • DOI: https://doi.org/10.1007/978-1-4757-9113-6

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Science+Business Media, LLC, part of Springer Nature 1977

  • Softcover ISBN: 978-1-4757-9115-0Published: 27 June 2013

  • eBook ISBN: 978-1-4757-9113-6Published: 11 November 2013

  • Series ISSN: 0065-2598

  • Series E-ISSN: 2214-8019

  • Edition Number: 1

  • Number of Pages: XX, 740

  • Number of Illustrations: 28 b/w illustrations

  • Topics: Animal Anatomy / Morphology / Histology

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