N-GLUCOSYLATION OF PROTEINS

We have determined certain parameters of the Maillard reaction between bovine serum albumin (BSA) and D [14C] glucose. The reaction has an induction period that is reduced with a rise in temperature. The induction period is followed by a protracted period during which the increase of BSA radioactivity is almost linear with time. The rate of reaction is influenced more by the reaction temperature than by the molar ratio of the reacting components. The reaction is intensified by an increase of basicity of the reaction medium. After a certain period of time, the moment of saturation occurs, and BSA does not bind more glucose in spite of the fact that BSA contains a sufficient amount of free amino groups for the linkage of glucose. As a result of blocking free amino groups (acetylation), BSA loses the ability to bind glucose.

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