Effects of oxygen and transition metals on the advanced maillard reaction of proteins with glucose

Bioscience, Biotechnology and Biochemistry

Volumn 60, Issue 11, 1996, Pages 1820-1825

  Ase, Fumitaka Hay ^a   Shibuya, Takeshi ^a   Sato, Lunichi ^a   Yamamoto, Masatomo ^a  

^a MEIJI UNIVERSITY   (Japan)

Author keywords

3 deoxyglucosone; Browning; Glycation; Lysozyme; Maillard reaction

Indexed keywords

3 DEOXYGLUCOSE; 3-DEOXYGLUCOSE; AMINO ACID; CHELATING AGENT; DEOXYGLUCOSE; DRUG DERIVATIVE; DYES, REAGENTS, INDICATORS, MARKERS AND BUFFERS; GLUCOSE; LYSOZYME; METAL; OXYGEN; PENTETIC ACID;

AEROBIC METABOLISM; ARTICLE; CHEMISTRY; GLYCATION; PHYSICAL CHEMISTRY; POLYACRYLAMIDE GEL ELECTROPHORESIS; SPECTROFLUOROMETRY;

AEROBIOSIS; AMINO ACIDS; CHELATING AGENTS; CHEMISTRY, PHYSICAL; DEOXYGLUCOSE; ELECTROPHORESIS, POLYACRYLAMIDE GEL; GLUCOSE; INDICATORS AND REAGENTS; MAILLARD REACTION; METALS; MURAMIDASE; OXYGEN; PENTETIC ACID; SPECTROMETRY, FLUORESCENCE;

EID: 0030280345     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.60.1820     Document Type: Article

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