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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...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Nature Publishing Group UK
2018
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| Materias: | |
| 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 |