Formation of Strecker aldehydes between protein carbonyls - α-Aminoadipic and γ-glutamic semialdehydes - and leucine and isoleucine

► Protein carbonyls may be implicated in the formation of Strecker aldehydes. ► AAS is more reactive than GGS and both react faster with leucine than with isoleucine. ► The reaction between protein carbonyls and amino acids is pH-dependent.