Article ID Journal Published Year Pages File Type
10539177 Food Chemistry 2011 7 Pages PDF
Abstract
► Protein carbonyls may be implicated in the formation of Strecker aldehydes. ► AAS is more reactive than GGS and both react faster with leucine than with isoleucine. ► The reaction between protein carbonyls and amino acids is pH-dependent.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Formation of Strecker aldehydes between protein carbonyls - α-Aminoadipic and γ-glutamic semialdehydes - and leucine and isoleucine
Authors
, , ,