Analysis Of Electron Paramagnetic Resonance Spectra Research Articles

An electron spin resonance investigation of amine models for the protein-methylglyoxal interaction

The dicarbonyl methylglyoxal reacts with the lysine residues of proteins to give brown colored products with a small oxygen-dependent free radical content. Electron spin resonance (ESR) experiments employing ethylene diamine as a model for protein lysine residues are reported. The prevention of imine formation between methylglyoxal and the amine models either by pretreatment of methylglyoxal with glutathione or by methylation of the amine led to brightly colored reaction products and a much higher radical content. From an analysis of the ESR spectra it is clear that the reactions between methylglyoxal and the simple model amines developed far beyond those in the protein-methylglyoxal systems. It is proposed that this difference is accounted for by the enormous steric effects of the proteins. The relevance of the observations to the “browning” reaction in foods is briefly discussed.