lysylglycine and 2-formyl-5-(hydroxymethyl)pyrrole-1-norleucine

lysylglycine has been researched along with 2-formyl-5-(hydroxymethyl)pyrrole-1-norleucine* in 1 studies

Other Studies

1 other study(ies) available for lysylglycine and 2-formyl-5-(hydroxymethyl)pyrrole-1-norleucine

Article	Year
Kinetic Study on Peptide-Bound Pyrraline Formation and Elimination in the Maillard Reaction Using Single- and Multiple-Response Models. Journal of food science, 2016, Volume: 81, Issue:10 Pyrraline, an advanced glycation end product (AGE), is related to some chronic diseases and can be employed as an indicator for heat damage in food processing. In this study, the impact of changing the reactant concentration and ratio on the kinetic parameters describing peptide-bound pyrraline (pep-pyr) formation and elimination was evaluated in the Lys-Gly/glucose model systems, with microwave heating treatment ranging from 120 to 200 °C. The maximum pep-pyr concentration increased as follows: 200 °C ˂ 180 °C ˂ 160 °C ˂ 120 °C ˂ 140 °C. First, the pep-pyr formation and elimination was modeled by using a single-response modelling. The formation rate constant (k Topics: Cooking; Dipeptides; Fructose; Glucose; Glycation End Products, Advanced; Hot Temperature; Humans; Kinetics; Maillard Reaction; Mannose; Microwaves; Models, Chemical; Norleucine; Peptides; Pyrroles	2016

Article

Year

Kinetic Study on Peptide-Bound Pyrraline Formation and Elimination in the Maillard Reaction Using Single- and Multiple-Response Models.

Journal of food science, 2016, Volume: 81, Issue:10

Pyrraline, an advanced glycation end product (AGE), is related to some chronic diseases and can be employed as an indicator for heat damage in food processing. In this study, the impact of changing the reactant concentration and ratio on the kinetic parameters describing peptide-bound pyrraline (pep-pyr) formation and elimination was evaluated in the Lys-Gly/glucose model systems, with microwave heating treatment ranging from 120 to 200 °C. The maximum pep-pyr concentration increased as follows: 200 °C ˂ 180 °C ˂ 160 °C ˂ 120 °C ˂ 140 °C. First, the pep-pyr formation and elimination was modeled by using a single-response modelling. The formation rate constant (k

Topics: Cooking; Dipeptides; Fructose; Glucose; Glycation End Products, Advanced; Hot Temperature; Humans; Kinetics; Maillard Reaction; Mannose; Microwaves; Models, Chemical; Norleucine; Peptides; Pyrroles

2016