Studies on the Degradation Mechanisms of Proteins and their Derivatives in the Foods

Abstract

Cysteine-aldehyde compounds were prepared by the reactions of l-cysteine with formaldehyde, acetaldehyde, n-butyraldehyde, benzaldehyde and furfural in 50% ethanol solutions. Hydrogen sulfide and ammonia liberated from cysteine-aldehyde compounds in heated aqueous solutions (oil bath : 120°C) were determined. Although thiazolidine derivatives were stable generally in boiling aqueous solution, l-cysteine-furfural compound was unstable and a large amount of hydrogen sulfide compared with other compounds was released.