Carbonylation of myofibrillar proteins through the Maillard pathway: Effect of reducing sugars and reaction temperature

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 12, 2013, Pages 3140-3147

  Villaverde, Adriana ^a   Estévez, Mario ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

aminoadipic semialdehyde; glutamic semialdehyde; AGEs; Maillard reaction; protein oxidation

Indexed keywords

ADVANCED GLYCATION END PRODUCTS; AGES; COMPLEX INTERACTION; MAILLARD REACTION; MYOFIBRILLAR PROTEINS; PROTEIN OXIDATION; REACTION TEMPERATURE; SPECIFIC INHIBITORS;

AMINO ACIDS; CARBONYLATION; CHEMICAL MODIFICATION; FREE RADICALS; GLYCOSYLATION; OXIDATION; SUGARS;

PROTEINS;

2 AMINOADIPIC ACID; 2 AMINOGLUTARALDEHYDIC ACID; ALLYSINE; CARBOHYDRATE; COPPER SULFATE; DRUG DERIVATIVE; GLUTAMIC ACID DERIVATIVE; GLUTAMIC ACID GAMMA-SEMIALDEHYDE; MUSCLE PROTEIN;

ANIMAL; ARTICLE; CHEMISTRY; DRUG EFFECT; GLYCATION; MEAT; MUSCLE FIBRIL; PROTEIN CARBONYLATION; SWINE; TEMPERATURE;

2-AMINOADIPIC ACID; ANIMALS; CARBOHYDRATES; COPPER SULFATE; GLUTAMATES; MAILLARD REACTION; MEAT; MUSCLE PROTEINS; MYOFIBRILS; PROTEIN CARBONYLATION; SWINE; TEMPERATURE;

EID: 84875715820     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf305451p     Document Type: Article

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