Chemical and physical modification of proteins by the hydroxide ion
1983
Whitaker, John R. | Feeney, Robert E.
Proteins are exposed to alkaline conditions under various situations, including solubilization, purification, and during food storage and processing. During these conditions a variety of chemical reactions can occur having rates depending on pH, temperature, protein concentration, and, to some extent, cations, ionic strength, and the nature of the protein; the general mechanisms and stoichiometry of these reactions are described. Alkaline-induced reactions of other constituents (carbohydrates, lipids, polyunsaturated fatty acids) of high protein foods that form products that may react with the proteins present also are discussed. (wz)
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