Characterisation of Maillard reaction products derived from LEKFD – A pentapeptide found in β-lactoglobulin sequence, glycated with glucose – By tandem mass spectrometry, molecular orbital calculations and gel filtration chromatography coupled with continuous photodiode array-Reference-Cited by-同舟云学术

Characterisation of Maillard reaction products derived from LEKFD – A pentapeptide found in β-lactoglobulin sequence, glycated with glucose – By tandem mass spectrometry, molecular orbital calculations and gel filtration chromatography coupled with continuous photodiode array

Published:2014-02 Issue: Volume:145 Page:892-902
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yamaguchi Keiko,Homma Takeshi,Nomi Yuri,Otsuka Yuzuru

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference56 articles.

1. Evidence against dietary advanced glycation endproducts being a risk to human health;Ames;Molecular Nutrition & Food Research,2007

2. Modern proteomic methodologies for the characterization of lactosylation protein targets in milk;Arena;Proteomics,2010

3. Effect of polysaccharide conjugation or transglutaminase treatment on the allergenicity and functional properties of soy protein;Babiker;Journal of Agriculture and Food Chemistry,1998

4. The role of AGEs in aging: Causation or correlation;Baynes;Experimental Gerontology,2001

5. Improvement of functional properties of β-lactoglobulin glycated through the Maillard reaction is related to the nature of the sugar;Chevalier;International Dairy Journal,2001

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Dynamic analysis of polar metabolites and volatile compounds in sesame seeds during roasting;Cereal Chemistry;2019-02-04

2. Inhibitory activity of a Concanavalin-isolated fraction from a glucosamine-peptides reaction system against heat resistant E. coli;Heliyon;2017-07

3. Bioactive Properties of Maillard Reaction Products Generated From Food Protein-derived Peptides;Advances in Food and Nutrition Research;2017