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Nondisulfide covalent cross-linking of amino acids: formation of lactone ring,

Extrusion cooking is used to process a variety of foods for human and animals. Many studies have shown that natural compounds of foodstuff may be reduced by manipulation of extrusion operating condition such as heat, pressure and shear. This research was focused on structural changes on proteins with formation of lactone ring as one type of covalent cross-linking reactions. In calculation of molecular properties of analysed amino acids, we were using methods of quantum mechanical calculations (semiempirical AM1 and ab initio), which help us to simulate reactions of formations of theirs rings.

extrusion; molecular modeling; nondisulfide covalent bond; lactone ring

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