Evaluating the extent of protein damage in dairy products: Simultaneous determination of early and advanced glycation-induced lysine modifications

Annals of the New York Academy of Sciences

Volumn 1126, Issue , 2008, Pages 300-306

  Hegele, Jörg ^a   Parisod, Véronique ^a   Richoz, Janique ^a   Förster, Anke ^b   Maurer, Sarah ^b   Krause, René ^b   Henle, Thomas ^b   Bütler, Timo ^a   Delatour, Thierry ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

^b DRESDEN UNIVERSITY OF TECHNOLOGY   (Germany)

Author keywords

Dairy products; Glycation; Mass spectrometry; N fructosyllysine; N carboxymethyllysine; Pyrraline

Indexed keywords

ACID; LYSINE; PROTEIN;

CHEMICAL REACTION; CONFERENCE PAPER; DAIRY PRODUCT; ELECTROSPRAY; HYDROLYSIS; ISOTOPE DILUTION ASSAY; MASS SPECTROMETRY; NONHUMAN; PROTEIN DEGRADATION; PROTEIN GLYCOSYLATION; PROTEIN MODIFICATION;

EID: 42549142819     PISSN: 00778923     EISSN: 17496632     Source Type: Book Series    
DOI: 10.1196/annals.1433.016     Document Type: Conference Paper

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