Maillard crosslinking of food proteins II: The reactions of glutaraldehyde, formaldehyde and glyceraldehyde with wheat proteins in vitro and in situ

Food Chemistry

Volumn 80, Issue 1, 2003, Pages 35-43

  Gerrard, J A ^a   Brown, P K ^a,b   Fayle, S E ^b  

^a UNIVERSITY OF CANTERBURY   (New Zealand)

^b THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

Cereal foods; Glycation; Maillard; Protein crosslinking; Wheat proteins

Indexed keywords

ALBUMIN; FORMALDEHYDE; GLIADIN; GLOBULIN; GLUTARALDEHYDE; GLUTENIN; GLYCERALDEHYDE; LYSINE; PROTEIN;

ARTICLE; GLYCATION; IN VITRO STUDY; MOLECULAR INTERACTION; PROTEIN ANALYSIS; PROTEIN CROSS LINKING; PROTEIN INTERACTION; VALIDATION PROCESS; WHEAT;

TRITICUM AESTIVUM;

EID: 0037210719     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(02)00232-7     Document Type: Article

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