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Methods to Identify the NMR Resonances of the 13C-Dimethyl N-terminal Amine on Reductively Methylated Proteins
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N ε-(carboxymethyl)lysine formation from the Maillard reaction of casein and different reducing sugars

Ho-Young Park1, Mi-Jin Oh1, Yongkon Park1

  • 1Division of Functional Food Research, Korea Food Research Institute, 245 Nongsaengmyeong-ro, Wanju-gun, Jeollabuk-do 55365 Republic of Korea.

Food Science and Biotechnology
|April 17, 2020
PubMed

Keywords:
Advanced glycation end productsCaseinMaillard reactionNε-(Carboxymethyl)lysineReducing sugar

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