N-glycosylation of proteins

Maillard reaction includes interaction of reducing sugar with any compound containing free amino group, which is resulted in formation of colored high-molecular compounds [1, 2]. Despite intensive research, a complete mechanism of Maillard reaction is still undefined. Primary product of reaction between sugars and amino acids, N-glycoside right after its formation experiences two types of transformations: 1. hydrolyzation into initial products and 2. rearrangement according to scheme offered by Amadori, which product is 1-amino-1-deoxy-2 ketose [3]. We have studied proteins N-glycosylation mechanism during Maillard reaction. Proteins mainly participate in Maillard reaction in the form of their free amino groups, to which ε-amino groups of lysin and α-amino groups of terminal amino acids belong.