Protein Carbonyl Browning Systems: A Study of the Reaction Between Glucose and Insulin

Abstract

SUMMARY The interaction between glucose and insulin in the dry state was studied at a relatively low glucose concentration with carbon‐14‐labeled glucose. The conditions of the investigation were that the equilibrium relative humidity was 0.74, pH range 4–7, and temperature range 35–55°C. Under these conditions, the rate of the reaction decreased with increasing pH and had an activation energy of approximately 2.7 Kcal/mole. Reasons are given for believing that the reaction may be the formation of a Schiff base.

Reaction at Limited Water Concentration 1. Sucrose Hydrolysis

“…usually a function of the amount and state of water in the food. There have been ex-THE RATE of various deteriorative reac-tensive investigations of the mechanism tions which occur in dehydrated foods is of enzymatic reactions (Acker, 1963), lipid oxidation Labuza et al, 1966), and nonenzymatic browning (Lea, 1958;Tannenbaum, 1966) in dehydrated systems. These investigators stressed the importance of the interaction between water and the various reactants.…”