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. 2021 Jun 18;11(35):21629–21641. doi: 10.1039/d1ra03151a

Heat-induced modification of amino acid residues in beef patties at different temperatures (150 °C, 190 °C, 230 °C, 270 °C and 310 °C).a.

Residue Sequence Modification Treatment
Control 150 °C 190 °C 230 °C 270 °C 310 °C
Cysteine PETLFQPSFIGMESAGIHETTYNSIMKC Oxidation
Dioxidation
Proline CETLFQPSFIGMESAGIHETTYNSIMKC Dioxidation
Phenylalanine CPETLQPSFIGMESAGIHETTYNSIMKC Oxidation
Serine CPETLFQPFIGMESAGIHETTYNSIMKC Dehydration
Phenylalanine CPETLFQPSIGMESAGIHETTYNSIMKC Oxidation
Dioxidation
Trioxidation
Methionine CPETLFQPSFIGESAGIHETTYNSIMKC Oxidation
Dioxidation
Tyrosine CPETLFQPSFIGMESAGIHETTNSIMKC Oxidation
Dioxidation
Methionine CPETLFQPSFIGMESAGIHETTYNSIKC Oxidation
Dioxidation
Lysine CPETLFQPSFIGMESAGIHETTYNSIMC Acetyl
Carboxymethylation
Serine TTGIVLDGDGVTHNVPIYEGYALPHAIMRLDLAGR Dehydration
Tyrosine TTGIVLDSGDGVTHNVPIEGYALPHAIMRLDLAGR Trioxidation
Proline TTGIVLDSGDGVTHNVPIYEGYALHAIMRLDLAGR Oxidation
Dioxidation
Arginine TTGIVLDSGDGVTHNVPIYEGYALPHAIMLDLAGR MDA
Tryptophan IHHTFYNELR Oxidation
Dioxidation
Trioxidation
Kynurenin
Histidine IWHTFYNELR Trioxidation
Histidine IWHTFYNELR Oxidation
Arginine IWHHTFYNEL MDA
Histidine QGVMVGMGQKDSYVGDEAQSK Oxidation
Dioxidation
Methionine HQGVVGMGQKDSYVGDEAQSKR Oxidation
Dioxidation
Lysine HQGVMVGMGQDSYVGDEAQSKR Acetyl
Carboxymethylation
Tyrosine HQGVMVGMGQKDSVGDEAQSKR Oxidation
Dioxidation
Lysine HQGVMVGMGQKDSYVGDEAQSR Acetyl
Cysteine LYVALDFENEMATAASSSSLEK Oxidation
Dioxidation
Tyrosine LCVALDFENEMATAASSSSLEK Oxidation
Methionine LCYVALDFENEATAASSSSLEK Oxidation
Dioxidation
Lysine LCYVALDFENEMATAASSSSLE Acetyl
Carboxymethylation
Proline VAEEHPTLLTEAPLNPKANR Oxidation
Proline VAPEEHTLLTEAPLNPKANR Oxidation
Histidine VAPEEPTLLTEAPLNPKANR Oxidation
Dioxidation
Trioxidation
Proline VAPEEHTLLTEAPLNPKANR Oxidation
Lysine VAPEEHPTLLTEAPLNPANR Carboxyethylation
MDA
Arginine VAPEEHPTLLTEAPLNPKAN MDA
Lysine DLYANNVMSGGTTMYPGIADR Acetyl
Carboxymethylation
Carboxyethylation
AAS
Carbonylation
Tyrosine KDLANNVMSGGTTMYPGIADR Oxidation
Methionine KDLYANNVSGGTTMYPGIADR Oxidation
Dioxidation
Serine KDLYANNVMGGTTMYPGIADR Dehydration
Methionine KDLYANNVMSGGTTYPGIADR Oxidation
Proline EITALASTMKIKIIAPPERK Oxidation
Lysine GILTLYPIEHGIITNWDDMEK Carboxyethylation
Proline GILTLKYIEHGIITNWDDMEK Dioxidation
Histidine GILTLKYPIEGIITNWDDMEK Dioxidation
Phenylalanine AVPSIVGRPR Oxidation
Proline AVFSIVGRPR Oxidation
Tryptophan YPIEHGIITNDDMEKIWHHTFYNELR Trioxidation
Lysine YPIEHGIITNWDDMEIWHHTFYNELR Acetyl
Carboxymethylation
Carboxyethylation
Lysine ELCYVALDFENEMATAASSSSLEK Acetyl
Carboxyethylation
Lysine RGILTLYPIEHGIVTNWDDMEKIWHHTFYNELR AAA
AAA
Lysine RGILTLKYPIEHGIVTNWDDMEIWHHTFYNELR Oxidation
Methionine DLTDYLKILTER AAA
Lysine KVKSEADKLLK AAS
Lysine GEISELLVGSPSIR AAS
Lysine SNSLVSSFPMER MDA
Arginine PHQGVMVGMGQK MDA
Arginine FCPETLFQPSFIGMESAGIHETTYNSIMK MDA
Arginine ILTEGYSFVTTAER MDA
Arginine AGFAGDDAPAVFPSIVGR MDA
Arginine GYSFVTTAEEIVR MDA
Arginine SYELPDGQVITIGNEFR MDA
a

✓ means that the corresponding modification type was detected in the sample at the corresponding temperature. Blank means not detected. The bold and underlined letters in the peptide sequence indicate the modified amino acid residues.