Non-enzymatic glycosylation of dietary protein in vitro
Non-enzymatic glycosylation of proteins, based on discovered by Mayam reaction of carbohydrate aldehyde group with a free amino group of a protein molecule, is well known to experts in biochemistry of food industry. Generated brown solid in some cases give the product marketable qualities - cracklin...
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| मुख्य लेखकों: | , |
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| स्वरूप: | Статья |
| भाषा: | English |
| प्रकाशित: |
Nutritec
2019
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| विषय: | |
| ऑनलाइन पहुंच: | https://www.scopus.com/record/display.uri?eid=2-s2.0-84937468765&origin=resultslist&sort=plf-f&src=s&nlo=1&nlr=20&nls=afprfnm-t&affilName=north+caucasus+federal+university&sid=d65b621fa08c791516dbaee1f614cf57&sot=afnl&sdt=sisr&cluster=scopubyr%2c%222015%22%2ct&sl=53&s=%28AF-ID%28%22North+Caucasus+Federal+University%22+60070541%29%29&ref=%28Non-enzymatic+glycosylation+of+dietary+protein+in+vitro%29&relpos=0&citeCnt=0&searchTerm= https://dspace.ncfu.ru/handle/20.500.12258/4315 |
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https://www.scopus.com/record/display.uri?eid=2-s2.0-84937468765&origin=resultslist&sort=plf-f&src=s&nlo=1&nlr=20&nls=afprfnm-t&affilName=north+caucasus+federal+university&sid=d65b621fa08c791516dbaee1f614cf57&sot=afnl&sdt=sisr&cluster=scopubyr%2c%222015%22%2ct&sl=53&s=%28AF-ID%28%22North+Caucasus+Federal+University%22+60070541%29%29&ref=%28Non-enzymatic+glycosylation+of+dietary+protein+in+vitro%29&relpos=0&citeCnt=0&searchTerm=https://dspace.ncfu.ru/handle/20.500.12258/4315