Cross-linking of proteins by maillard processes: characterization and detection of lysine–arginine cross-links derived from glyoxal and methylglyoxal

α-Dicarbonyl compounds, such as glyoxal and methylglyoxal, are crucial intermediates in the browning and cross-linking of proteins by reducing sugars in the course of the Maillard reaction. The cross-linking units 2-ammonio-6-({2-[(4-ammonio-5-oxido-5-oxopentyl)amino]-4,5-dihydro-1H-imidazol-5-ylide...

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