High-Temperature, Solid-Phase Reaction of α-Amino Groups in Peptides with Lactose and Glucose: An Alternative Mechanism Leading to an α-Ketoacyl Derivative-Reference-Cited by-同舟云学术

High-Temperature, Solid-Phase Reaction of α-Amino Groups in Peptides with Lactose and Glucose: An Alternative Mechanism Leading to an α-Ketoacyl Derivative

Published:2023-03-31 Issue:14 Volume:71 Page:5796-5803
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Kijewska Monika¹^ORCID,Zawadzka Michalina¹,Stefanowicz Piotr¹^ORCID

Affiliation:

1. Faculty of Chemistry, University of Wrocław, Joliot-Curie 14, 50-383 Wrocław, Poland

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c00821

Reference37 articles.

1. Dairy products and the Maillard reaction: A promising future for extensive food characterization by integrated proteomics studies

2. Protein lactosylation in UHT milk during storage measured by Liquid Chromatography-Mass Spectrometry and quantification of furosine

3. Lactosylation of milk proteins during the manufacture and storage of skim milk powders

4. Thermally-Induced Lactosylation of Whey Proteins: Identification and Synthesis of Lactosylated β-lactoglobulin Epitope

5. Maillard reaction products and amino acid cross-links in liquid infant formula: Effects of UHT treatment and storage

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