CHEMICAL CHANGES IN ULTRA-HEAT-TREATED MILK DURING STORAGE .2. LACTULOSELYSINE AND FRUCTOSELYSINE FORMATION BY MAILLARD REACTION

被引：32

作者：

MOLLER, AB ^{[1
]}

ANDREWS, AT ^{[1
]}

CHEESEMAN, GC ^{[1
]}

机构：

[1] NATL INST RES DAIRYING,READING RG2 9AT,BERKSHIRE,ENGLAND

来源：

JOURNAL OF DAIRY RESEARCH | 1977年 / 44卷 / 02期

关键词：

D O I：

10.1017/S0022029900020197

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：267 / 275

页数：9

共 11 条

[1] LYSINE BLOCKADE VIA MAILLARDS REACTION .I. SYNTHESIS OF N-(1-DESOXY-D-FRUCTOS-1-YL)-L-LYSINE AND N-(1-DESOXY-D-LACTULOS-1-YL)-L-LYSINE
FINOT, PA
MAURON, J
[J]. HELVETICA CHIMICA ACTA, 1969, 52 (06) : 1488 - &
[2] DETECTION AND IDENTIFICATION OF PYRIDOSINE A SECOND LYSINE DERIVATIVE OBTAINED UPON ACID HYDROLYSIS OF HEATED MILK
FINOT, PA
VIANI, R
BRICOUT, J
MAURON, J
[J]. EXPERIENTIA, 1969, 25 (02): : 134 - +
[3] IDENTIFICATION OF A NEW LYSINE DERIVATIVE OBTAINED UPON ACID HYDROLYSIS OF HEATED MILK
FINOT, PA
BRICOUT, J
VIANI, R
MAURON, J
[J]. EXPERIENTIA, 1968, 24 (11): : 1097 - &
[4] BLOCKAGE OF LYSINE BY MAILLARD REACTION .2. CHEMICAL PROPERTIES OF DERIVATIVES N-(1-DEOXY-D-1-FRUCTOSYL) AND N-(1-DEOXY-D-1-LACTULOSYL) OF LYSINE
FINOT, PA
MAURON, J
[J]. HELVETICA CHIMICA ACTA, 1972, 55 (04) : 1153 - &
[5] HENRY KM, 1948, J DAIRY RES, V15, P292, DOI 10.1017/S0022029900005148
[6] DEHYDRATED FOODS - CHEMISTRY OF BROWNING REACTIONS IN MODEL SYSTEMS
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[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1953, 1 (15) : 928 - 943
[7] A NOTE ON THE CHAPMAN AND MCFARLANE METHOD FOR THE ESTIMATION OF REDUCING GROUPS IN MILK POWDER
LEA, CH
[J]. ANALYST, 1947, 72 (857) : 336 - 340
[8] STUDIES OF THE REACTION BETWEEN PROTEINS AND REDUCING SUGARS IN THE DRY STATE .2. FURTHER OBSERVATIONS ON THE FORMATION OF THE CASEIN-GLUCOSE COMPLEX
LEA, CH
HANNAN, RS
[J]. BIOCHIMICA ET BIOPHYSICA ACTA, 1950, 4 (04) : 518 - 531
[9] CHEMICAL CHANGES IN ULTRA-HEAT-TREATED MILK DURING STORAGE .1. HYDROLYSIS OF CASEIN BY INCUBATION WITH PRONASE AND A PEPTIDASE MIXTURE
MOLLER, AB
ANDREWS, AT
CHEESEMAN, GC
[J]. JOURNAL OF DAIRY RESEARCH, 1977, 44 (02) : 259 - 266
[10] REYNOLDS T M, 1969, Symposium of Foods, P219

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