Novel approaches to the analysis of the Maillard reaction of proteins.
Electrophoresis
; 22(8): 1518-25, 2001 May.
Article
en En
| MEDLINE
| ID: mdl-11386664
ABSTRACT
The Maillard reaction comprises a complex network of reactions which has proven to be of great importance in both food science and medicine. The majority of methods developed for studying the Maillard reaction in food have focused on model systems containing amino acids and monosaccharides. In this study, a number of electrophoretic techniques, including two-dimensional gel electrophoresis and capillary electrophoresis, are presented. These have been developed specifically for the analysis of the Maillard reaction of food proteins, and are giving important insights into this complex process.
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Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Reacción de Maillard
/
Proteínas
/
Análisis de los Alimentos
Idioma:
En
Revista:
Electrophoresis
Año:
2001
Tipo del documento:
Article