A comparison of color formation and maillard reaction products of a lactose-lysine and lactose-N(alpha)-acetyllysine model system

The formation of color and Maillard reaction products in two model systems consisting of lactose and lysine or N(alpha)-acetyllysine has been investigated. During heating, the blockage of the N(alpha) group of lysine determined a faster color and antioxidative ability development compared to the sys...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2000-04, Vol.48 (4), p.1041-1046
Hauptverfasser:	Monti, S M, Borrelli, R C, Ritieni, A, Fogliano, V
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants Chromatography, High Pressure Liquid Color Hot Temperature Lactose - chemistry Lysine - analogs & derivatives Lysine - chemistry Maillard Reaction Mass Spectrometry
Online-Zugang:	Volltext
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