Cross-linking of proteins by maillard processes—characterization and detection of a lysine-arginine cross-link derived from d-glucose

Covalently cross-linked proteins are among the major modifications caused by the advanced Maillard reaction. So far, the chemical nature of these aggregates is largely unknown. Investigations are reported on how the cross-linking unit 2-ammonio-6-{2-[(4-ammonio-5-oxido-5-oxopentyl)amino]-6,7-dihydro...

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