Enzymatic hemoglobin transformation

Glucose reacts non-enzymatically with amino acids and proteins, including hemoglobin, egg-white proteins and serum albumin. For example, if glucose is not removed prior to drying, dried egg whites slowly turn brown and develop off-flavors and odors. What do you propose as the most likely first step in the non-enzymatic glucose-protein chemical reaction How can the first product transform spontaneously into a ketose derivative ... 

An obstacle in the study of the enzymatic oxygenation of polyunsaturated fatty acids is the fact that these acids can be non-enzymatically transformed to hydroperoxides and many other products [51], Hematin and hematin-containing compounds, e.g. hemoglobin, myoglobin or cytochromes, catalyse the non-enzymatic formation of lipid hydroperoxides. Hydroperoxides may also be formed when unsaturated fatty acids are exposed to air. This autooxidation of polyunsaturated fatty acids is stimulated by light and heat and may eventually lead to complete eonsumption of the fatty acids. 

The emergence of catalytic function can transform a carrier-type protein into an enzyme. And, so long as its enzymatic action does not preclude its carrier function, the enzyme can continue to bind certain substances and act as a carrier. The paradigm of such a protein is hemoglobin which, having acquired a primordial enzymatic capability, exercises the crucial carrier function associated with oxygen transport. Other receptor proteins may develop enzymatic abilities which preclude their basic carrier function. 

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