Formation of peptide bound pyrraline in the maillard model systems with different lys-containing dipeptides and tripeptides

Molecules

Volumn 21, Issue 4, 2016, Pages

  Liang, Zhili ^a   Li, N ^a,b   Qi, Haiping ^a   Wan, Liting ^a   Cai, Panfu ^a   Xu, Zhenbo ^a,c   Li, Bing ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b DONGGUAN UNIVERSITY OF TECHNOLOGY   (China)

^c UNIVERSITY OF MARYLAND DENTAL SCHOOL   (United States)

Author keywords

Peptide; Peptide bound ages; Physicochemical properties; Pyrraline; The maillard reaction

Indexed keywords

2-FORMYL-5-(HYDROXYMETHYL)PYRROLE-1-NORLEUCINE; ADVANCED GLYCATION END PRODUCT; AMINO ACID; DIPEPTIDE; GLUCOSE; NORLEUCINE; PEPTIDE; PEPTIDE FRAGMENT; PROTEIN BINDING; PYRROLE DERIVATIVE;

AMINO ACID SEQUENCE; ANALOGS AND DERIVATIVES; CHEMISTRY; GLYCATION; MOLECULAR MODEL; QUANTITATIVE STRUCTURE ACTIVITY RELATION;

AMINO ACID SEQUENCE; AMINO ACIDS; DIPEPTIDES; GLUCOSE; GLYCOSYLATION END PRODUCTS, ADVANCED; MAILLARD REACTION; MODELS, MOLECULAR; NORLEUCINE; PEPTIDE FRAGMENTS; PEPTIDES; PROTEIN BINDING; PYRROLES; QUANTITATIVE STRUCTURE-ACTIVITY RELATIONSHIP;

EID: 84968563076     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/molecules21040463     Document Type: Article

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