Maillard Reaction Products in Different Types of Brewing Malt.
3-deoxymaltosone
Maillard reaction
beer
brewing
dicarbonyl compound
glycation
malt
pyrraline
Journal
Journal of agricultural and food chemistry
ISSN: 1520-5118
Titre abrégé: J Agric Food Chem
Pays: United States
ID NLM: 0374755
Informations de publication
Date de publication:
18 Nov 2020
18 Nov 2020
Historique:
entrez:
18
11
2020
pubmed:
19
11
2020
medline:
19
11
2020
Statut:
aheadofprint
Résumé
Individual Maillard reaction products (MRPs), namely, free and protein-bound glycated amino acids as well as dicarbonyl compounds, were quantitated in various types of brewing malt using chromatographic means. Among the protein-bound glycated amino acids, which were analyzed following enzymatic hydrolysis,
Identifiants
pubmed: 33205653
doi: 10.1021/acs.jafc.0c06193
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM