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Identification of a new lysine derivative obtained upon acid hydrolysis of heated milk.

作者信息

Finot P A, Bricout J, Viani R, Mauron J

出版信息

Experientia. 1968 Nov 15;24(11):1097-9. doi: 10.1007/BF02147778.

DOI:10.1007/BF02147778
PMID:5756467
Abstract
摘要

相似文献

1
Identification of a new lysine derivative obtained upon acid hydrolysis of heated milk.鉴定加热牛奶酸水解后获得的一种新的赖氨酸衍生物。
Experientia. 1968 Nov 15;24(11):1097-9. doi: 10.1007/BF02147778.
2
Detection and identification of pyridosine, a second lysine derivative obtained upon acid hydrolysis of heated milk.
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Availability of the true Schiff's bases of lysine. Chemical evaluation of the Schiff's base between lysine and lactose in milk.赖氨酸真正席夫碱的可用性。牛奶中赖氨酸与乳糖之间席夫碱的化学评估。
Adv Exp Med Biol. 1977;86B:343-65. doi: 10.1007/978-1-4757-9113-6_23.
4
The differential determination of lysine in heated milk. I. In vitro methods.
J Sci Food Agric. 1967 Feb;18(2):52-7. doi: 10.1002/jsfa.2740180204.
5
The differential determination of lysine in heated milk. II. Comparison of the in vitro methods with the biological evaluation.
J Sci Food Agric. 1967 Feb;18(2):57-62. doi: 10.1002/jsfa.2740180205.
6
Thin layer chromatographic estimation of available lysine in dried milk powder.奶粉中可利用赖氨酸的薄层色谱法测定
J Assoc Off Anal Chem. 1976 Nov;59(6):1255-7.
7
Plasma amino acid response to single test meals in humans. VI. Determination of available lysine.
Res Exp Med (Berl). 1979 Mar 9;174(3):209-19. doi: 10.1007/BF01851413.
8
Micro-method for determination of non-N-terminal lysine in milk and similar products.
J Sci Food Agric. 1971 Jul;22(7):378-81. doi: 10.1002/jsfa.2740220713.
9
Evidence for losses of free fatty acids in heated milk.
J Dairy Sci. 1969 Jul;52(7):1100-4. doi: 10.3168/jds.S0022-0302(69)86702-0.
10
The estimation of available lysine foodstuffs after Maillard reactions.美拉德反应后食品中可利用赖氨酸的估算
Prog Food Nutr Sci. 1981;5(1-6):159-76.

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本文引用的文献

1
Interaction between simple sugars and amino-acids.单糖与氨基酸之间的相互作用。
Nature. 1950 Apr 29;165(4200):684-5. doi: 10.1038/165684a0.
2
Fructose-amino acids in liver: stimuli of amino acid incorporation in vitro.肝脏中的果糖氨基酸：体外氨基酸掺入的刺激因素
J Biol Chem. 1955 Jul;215(1):111-24.
3
Non-enzymic browning; the reaction between D-glucose and glycine in the dry state.非酶褐变；干燥状态下D-葡萄糖与甘氨酸之间的反应。
糠氨酸在特定人类细胞系中诱导DNA损伤和细胞死亡：对肾Hek - 293细胞是一种强毒性物质。
Food Sci Biotechnol. 2017 Aug 30;26(4):1093-1101. doi: 10.1007/s10068-017-0131-1. eCollection 2017.
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Probing Protein Glycation by Chromatography and Mass Spectrometry: Analysis of Glycation Adducts.通过色谱和质谱法探测蛋白质糖化：糖化加合物分析。
Int J Mol Sci. 2017 Nov 28;18(12):2557. doi: 10.3390/ijms18122557.
5
Protein glycation and in vivo distribution of human lens fluorescence.蛋白质糖基化与人晶状体荧光的体内分布。
Int Ophthalmol. 1994;18(4):187-93. doi: 10.1007/BF00951795.
6
Determination of lysine damage and calculation of lysine bio-availability in several processed foods.几种加工食品中赖氨酸损伤的测定及赖氨酸生物利用率的计算。
Z Ernahrungswiss. 1991 Feb;30(1):46-9. doi: 10.1007/BF01910731.
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[The decomposition of reducing sugars and amines in the Maillard reaction].
Z Ernahrungswiss. 1991 Feb;30(1):4-17. doi: 10.1007/BF01910728.
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[The significance of the Maillard reaction in human physiology].
Z Ernahrungswiss. 1991 Feb;30(1):18-28. doi: 10.1007/BF01910729.
Biochem J. 1956 Dec;64(4):639-44. doi: 10.1042/bj0640639.
4
Some biochemically relevant properties of N-substituted fructosamines derived from amino-acids and N-arylglucosylamines.源自氨基酸和N-芳基葡糖胺的N-取代果糖胺的一些与生物化学相关的特性。
Biochem J. 1952 Nov;52(3):455-60. doi: 10.1042/bj0520455.