Effects of salt concentration on the reaction rate of Glc with amino acids, peptides, and proteins

Bioscience, Biotechnology and Biochemistry

Volumn 73, Issue 11, 2009, Pages 2379-2383

  Yamaguchi, Keiko ^a   Noumi, Yuri ^a   Nakajima, Katsumi ^a   Nagatsuka, Chiharu ^a   Aizawa, Haruko ^a   Nakawaki, Rie ^a   Mizude, Eri ^a   Otsuka, Yuzuru ^b   Homma, Takeshi ^a   Van Chuyen, Nguyen ^a  

^a JAPAN WOMEN'S UNIVERSITY   (Japan)

^b OCHANOMIZU UNIVERSITY   (Japan)

Author keywords

Amadori compound; Browning; Maillard reaction; Polymerization; Salt concentration

Indexed keywords

[CARBONYL; ABSORBANCES; ADVANCED GLYCATION END PRODUCTS; AMADORI COMPOUND; AMINO GROUP; BROWNING; BROWNING REACTIONS; CARBONYL GROUPS; FOOD INDUSTRIES; FOOD QUALITY; HIGH CONCENTRATION; MAILLARD REACTION; POLYMERIZATION DEGREE; SALT CONCENTRATION;

AMINATION; AMINES; AMINO ACIDS; CARBONYLATION; CONCENTRATION (PROCESS); FLUORINE CONTAINING POLYMERS; ORGANIC ACIDS; PEPTIDES; POLYMERIZATION; POLYMERS; QUALITY CONTROL; QUALITY FUNCTION DEPLOYMENT; SODIUM CHLORIDE; TOTAL QUALITY MANAGEMENT;

REACTION RATES;

BOVINE SERUM ALBUMIN; GLUCOSE; LACTOGLOBULIN; OLIGOPEPTIDE; PEPTIDE; PROTEIN; SODIUM CHLORIDE;

ANIMAL; ARTICLE; CATTLE; DOSE RESPONSE; FOOD; KINETICS; METABOLISM;

ANIMALS; CATTLE; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD; GLUCOSE; KINETICS; LACTOGLOBULINS; OLIGOPEPTIDES; PEPTIDES; PROTEINS; SERUM ALBUMIN, BOVINE; SODIUM CHLORIDE;

EID: 72949117662     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.90252     Document Type: Article

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