Glycine, Diglycine, and Triglycine Exhibit Different Reactivities in the Formation and Degradation of Amadori Compounds-Reference-Cited by-同舟云学术

Glycine, Diglycine, and Triglycine Exhibit Different Reactivities in the Formation and Degradation of Amadori Compounds

Published:2022-11-15 Issue:47 Volume:70 Page:14907-14918
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Xia Xue¹,Zhai Yun¹,Cui Heping¹^ORCID,Zhang Han¹,Hayat Khizar²,Zhang Xiaoming¹^ORCID,Ho Chi-Tang³

Affiliation:

1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122 Jiangsu, P. R. China

2. Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, Ohio 45056, United States

3. Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States

Funder

Ministry of Education of the People's Republic of China

Government of Jiangsu Province

National Natural Science Foundation of China

Collaborative innovation center of food safety and quality control in Jiangsu Province

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c06639

Reference30 articles.

1. Studies on the Reaction of Dipeptides with Glyoxal

2. Color Tone of Various Melanoidins Produced from Model Systems

3. Antioxidant activity of Maillard reaction products derived from aqueous glucose/glycine, diglycine, and triglycine model systems as a function of heating time

4. Some volatile compounds formed from thermal interaction of glucose with glycine, diglycine, triglycine, and tetraglycine

5. Effects of Water Content on Volatile Generation and Peptide Degradation in the Maillard Reaction of Glycine, Diglycine, and Triglycine

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