Ludwig E
Nahrung. 1981;25(10):955-59. doi: 10.1002/food.19810251010.
The low-molecular substances formed during the reaction of beta-lactoglobulin with lactose confirm, by their amount as well as by their spectra, the importance of the thiol and disulphide groups of the protein in the course of the Maillard reaction. Unchanged lactose is obviously the major component of the low-molecular material; galactose was also detected, but no glucose. Low-molecular compounds containing nitrogen and sulphur evidence that these elements originate in part from the cleavage of protein.
β-乳球蛋白与乳糖反应过程中形成的低分子物质，无论是从其数量还是光谱来看，都证实了蛋白质中的巯基和二硫键在美拉德反应过程中的重要性。未变化的乳糖显然是低分子物质的主要成分；还检测到了半乳糖，但未检测到葡萄糖。含氮和硫的低分子化合物表明，这些元素部分源自蛋白质的裂解。
