High-Resolution Mass Spectrometry Analysis of Melanoidins and Their Precursors Formed in a Model Study of the Maillard Reaction of Methylglyoxal with l-Alanine or l-Lysine.

Kanzler, Clemens; Wustrack, Felix; Rohn, Sascha

Kanzler, Clemens; Wustrack, Felix; Rohn, Sascha.

Afiliação

Kanzler C; Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Department of Food Chemistry and Analysis, TIB 4/3-1, Gustav-Meyer-Allee 25, 13355 Berlin, Germany.
Wustrack F; Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Department of Food Chemistry and Analysis, TIB 4/3-1, Gustav-Meyer-Allee 25, 13355 Berlin, Germany.
Rohn S; Technische Universität Berlin, Institute of Food Technology and Food Chemistry, Department of Food Chemistry and Analysis, TIB 4/3-1, Gustav-Meyer-Allee 25, 13355 Berlin, Germany.

J Agric Food Chem ; 69(40): 11960-11970, 2021 Oct 13.

Article em En | MEDLINE | ID: mdl-34591478

Assuntos

Lisina; Reação de Maillard; Alanina; Espectrometria de Massas; Polímeros; Aldeído Pirúvico

Palavras-chave

Maillard reaction; aldol reaction; high-resolution mass spectrometry; melanoidin; methylglyoxal

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Reação de Maillard / Lisina Idioma: En Revista: J Agric Food Chem Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Alemanha País de publicação: Estados Unidos

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