Deciphering Changes in the Structure and IgE-Binding Ability of Ovalbumin Glycated by α-Dicarbonyl Compounds under Simulated Heating-Reference-Cited by-同舟云学术

Deciphering Changes in the Structure and IgE-Binding Ability of Ovalbumin Glycated by α-Dicarbonyl Compounds under Simulated Heating

Published:2022-02-03 Issue:6 Volume:70 Page:1984-1995
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhang Qiaozhi¹^ORCID,Huang Zhijie¹,Li Huatao¹,Cen Congnan¹,Zheng Ruixing²,Lili Cao²,Zhang Shufen²,Wang Yanbo¹^ORCID,Fu Linglin¹^ORCID

Affiliation:

1. Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, P. R. China

2. Ningbo Academy of Product and Food Quality Inspection (Ningbo Fibre Inspection Institute), Ningbo 315048, P. R. China

Funder

Ministry of Science and Technology of the People's Republic of China

Zhejiang Provincial Natural Science Foundation for Distinguished Young Scholars of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c06939

Reference55 articles.

1. Dietary advanced glycation end‐products: Perspectives linking food processing with health implications

2. Dietary Ages and their Role in Health and Disease

3. Dicarbonyl Intermediates in the Maillard Reaction

4. Determination of Toxic α-Dicarbonyl Compounds, Glyoxal, Methylglyoxal, and Diacetyl, Released to the Headspace of Lipid Commodities upon Heat Treatment

5. Formation and fate of Amadori rearrangement products in Maillard reaction

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