Formation of Peptide Bound Pyrraline in the Maillard Model Systems with Different Lys-Containing Dipeptides and Tripeptides

Peptide-bound advanced glycation end-products (peptide-bound AGEs) can be formed when peptides are heated with reducing saccharides. Pyrraline is the one of most commonly studied AGEs in foods, but the relative importance of the precursor peptide structure is uncertain. In the present study, model s...

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Detalles Bibliográficos
Autores principales: Liang, Zhili, Li, Lin, Qi, Haiping, Wan, Liting, Cai, Panfu, Xu, Zhenbo, Li, Bing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6274133/
https://www.ncbi.nlm.nih.gov/pubmed/27070556
http://dx.doi.org/10.3390/molecules21040463

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6274133/
https://www.ncbi.nlm.nih.gov/pubmed/27070556
http://dx.doi.org/10.3390/molecules21040463

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