Dairy products and the Maillard reaction: A promising future for extensive food characterization by integrated proteomics studies
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- 作者：Simona Arena ; Giovanni Renzone ; Chiara D&rsquo ; Ambrosio ; Anna Maria Salzano ; Andrea Scaloni ; andrea.scaloni@ispaam.cnr.it" class="auth_mail" title="E-mail the corresponding author
- 关键词：Hex ; the Amadori product with d-glucose or d-galactose ; G ; glyoxal ; MG ; methylglyoxal ; 3-DP ; 3-deoxypentosone ; 1-DG ; 1-deoxyglucosone ; 3-DG ; 3-deoxyglucosone ; 3-DGal ; 3-deoxygalactosone ; 3-DLact ; 3-deoxylactosone ; GONE ; glucosone ; Trios ; triosone ; -DH ; -derived-dihydroxyimidazoline ; -H ; -derived hydroimidazolone ; -He ; -derived hemiaminal ; GOLD ; G-derived Lys dimer ; MOLD ; MG-derived Lys dimer ; DOLD ; DG-derived Lys dimer ; GODIC ; G-derived imidazolium cross-link product ; MODIC ; MG-derived imidazoli
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：15 March 2017
- 年：2017
- 卷：219
- 期：Complete
- 页码：477-489
- 全文大小：2152 K
文摘
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The Maillard reaction affects milk proteins by introducing a number of chemical modifications.
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Dozens of early, intermediate and advanced glycation end-products have been characterized.
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Proteomics has been recently used to assign modification protein targets and modified residues.
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Gel-based and shotgun milk proteomic applications are here reviewed according to a Maillard-oriented perspective.