Lack of effect of copper on advanced Maillard reaction and glucose autoxidation at physiological concentrations of albumin
Author:
Publisher
Informa UK Limited
Subject
Biochemistry, medical,Cell Biology,Clinical Biochemistry,Physiology,Biochemistry
Link
http://www.tandfonline.com/doi/pdf/10.1080/13510002.1996.11747039
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1. Nonenzymatic Browning in Vivo: Possible Process for Aging of Long-Lived Proteins
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3. Glycation of cataractous lens in non-diabetic senile subjects and in diabetic patients
4. Oxidative damage of protein induced by the Amadori compound-copper ion system
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1. Protein Aging by Carboxymethylation of Lysines Generates Sites for Divalent Metal and Redox Active Copper Binding: Relevance to Diseases of Glycoxidative Stress;Biochemical and Biophysical Research Communications;1999-07
2. Visible light induced lipoperoxidation of a parenteral nutrition fat emulsion sensitized by flavins 11This work was supported by Grant No. 96/23PF from DIPUC.;The Journal of Nutritional Biochemistry;1998-03
3. Effect of pH, phosphate and copper on the interaction of glucose with albumin;Glycoconjugate Journal;1998
4. Degradation of Tryptophan in Heated β-Lactoglobulin−Lactose Mixtures Is Associated with Intense Maillard Reaction;Journal of Agricultural and Food Chemistry;1997-05-01
5. Chemiluminescence of Glycated Human Serum Albumin: Comparison with Synthetic Polymer;Collection of Czechoslovak Chemical Communications;1997
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