Formation of Strecker aldehydes between protein carbonyls - α-Aminoadipic and γ-glutamic semialdehydes - and leucine and isoleucine

Food Chemistry

Volumn 128, Issue 4, 2011, Pages 1051-1057

  Estévez, Mario ^a,b   Ventanas, Sonia ^b   Heinonen, Marina ^a  

^a UNIVERSITY OF HELSINKI   (Finland)

^b UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

2 Methylbutanal; 3 Methylbutanal; AAS; Carbonyl amine reactions; GGS; Strecker type reactions

Indexed keywords

2-METHYLBUTANAL; 3-METHYLBUTANAL; AAS; CARBONYL-AMINE REACTIONS; GGS; STRECKER-TYPE REACTIONS;

ALDEHYDES; AMINO ACIDS; CARBONYLATION; CHEMICAL CONTAMINATION; LEAD COMPOUNDS; PROTEINS;

ORGANIC COMPOUNDS;

2 AMINOADIPIC ACID; 2 METHYLBUTANAL; ALDEHYDE DERIVATIVE; GAMMA GLUTAMIC SEMIALDEHYDE; ISOLEUCINE; ISOVALERALDEHYDE; LEUCINE; UNCLASSIFIED DRUG;

ARTICLE; MASS FRAGMENTOGRAPHY; OXIDATION; PH; SOLID PHASE MICROEXTRACTION; STRECKER SYNTHESIS; VOLATILIZATION;

EID: 79958024268     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.04.012     Document Type: Article

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