Cross-linking of proteins by Maillard processes: Characterization and detection of lysine-arginine cross-links derived from glyoxal and methylglyoxal

Bioorganic and Medicinal Chemistry

Volumn 7, Issue 11, 1999, Pages 2499-2507

  Lederer, Markus O ^a   Klaiber, Ralph G ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Glyoxal; Maillard reaction; Methylglyoxal; Protein cross linking

Indexed keywords

AMINO ACID ANALYSIS; AMINO ACID SEQUENCE; ARTICLE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PROTEIN CROSS LINKING; PROTEIN STRUCTURE; REACTION ANALYSIS;

ARGININE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CROSS-LINKING REAGENTS; GLYOXAL; IMIDAZOLES; LYSINE; MAGNETIC RESONANCE SPECTROSCOPY; MAILLARD REACTION; PYRUVALDEHYDE; SERUM ALBUMIN, BOVINE;

EID: 0033492137     PISSN: 09680896     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0968-0896(99)00212-6     Document Type: Article

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