Oxidation of free methionine and methionine residues in protein involved in the browning reaction of phenolic compounds.

Abstract

The oxidation of methionine to its sulfoxide, as a possible cause of decrease in the biological value of red clover during drying with aeration, was examined using various model systems, in the presence or absence of polyphenol oxidase. The effects of catalase were also examined. Results indicated hydrogen peroxide as a possible intermediate that directly oxidizes methionine. The methionine oxidation can be one of the causes of the decrease in biological value of red clover during drying, beside the known damage of lysine in the same process.