ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The reaction of sodium nitrite with tryptophyl residues of protein was investigated. A reaction was not observed when native myosin was treated with nitrite at pH 6.0. When denatured myosin was reacted with nitrite at pH 6.0, some response was seen, and at pH 3.0, evidence (although weak) was obtained that tryptophyl residues were nitrosated. Spectrophotometric evidence for nitrosation of tryptophyl residues was obtained when lysozyme was treated with nitrite; the reaction ZBS promoted by low pH, by heat and by increasing concentration of nitrite. We concluded that while the nitrosation of tryptophyl residues in proteins can take place, the conditions in cured meat are such that if the reaction did occur, the amount of product formed would be extremely small.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1979.tb03467.x
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