Henle T, Walter H, Klostermeyer H
Lehrstuhl für Milchwissenschaft, Technische Universität München, Freising-Weihenstephan, Federal Republic of Germany.
Z Lebensm Unters Forsch. 1991 Aug;193(2):119-22. doi: 10.1007/BF01193359.
A new method for the evaluation of the extent of lysine modification caused by the Maillard reaction is presented, based on the direct determination of the Amadori product lactuloselysine plus unmodified lysine after complete enzymatic hydrolysis by ion-exchange chromatography. Using a simple mathematical relation, the amount of modified lysine in milk products can be estimated without knowledge of the initial lysine value before heating or storage.
本文提出了一种评估美拉德反应引起的赖氨酸修饰程度的新方法，该方法基于通过离子交换色谱法直接测定完全酶解后的Amadori产物乳糖赖氨酸加未修饰的赖氨酸。利用一个简单的数学关系式，无需知道加热或储存前的初始赖氨酸值，就可以估算出乳制品中修饰赖氨酸的含量。
