Role of Pyridoxamine in the Formation of the Amadori/Heyns Compounds and Aggregates during the Glycation of β-Lactoglobulin with Galactose and Tagatose
Author:
Affiliation:
1. Instituto de Fermentaciones Industriales (CSIC), C/Juan de la Cierva, 3 28006 Madrid, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf902073t
Reference41 articles.
1. Peptide and amino acid glycation: new insights into the Maillard reaction
2. A Perspective on the Maillard Reaction and the Analysis of Protein Glycation by Mass Spectrometry: Probing the Pathogenesis of Chronic Disease
3. Formation of Stable Covalent Dimer Explains the High Solubility at pH 4.6 of Lactose−β-Lactoglobulin Conjugates Heated near Neutral pH
4. Solid-state glycation of?-lactoglobulin monitored by electrospray ionisation mass spectrometry and gel electrophoresis techniques
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