Development of quantitation method for glycated aminophospholipids at the molecular species level in powdered milk and powdered buttermilk

The Maillard reaction is a nonenzymatic glycation reaction between a reducing sugar and a free amino group, known to naturally occur during heat processing of food. In this study, we especially focused on phosphatidylethanolamine (PE)-linked Amadori products (Amadori-PE) in powdered milk, since the...

Descripción completa

Detalles Bibliográficos
Autores principales: Kodate, Ai, Otoki, Yurika, Shimizu, Naoki, Ito, Junya, Kato, Shunji, Umetsu, Naoki, Miyazawa, Teruo, Nakagawa, Kiyotaka
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5992167/
https://www.ncbi.nlm.nih.gov/pubmed/29880856
http://dx.doi.org/10.1038/s41598-018-27010-2

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5992167/
https://www.ncbi.nlm.nih.gov/pubmed/29880856
http://dx.doi.org/10.1038/s41598-018-27010-2

Ejemplares similares