The mechanism of peptide bonds cleavage and volatile compounds generated from pentapeptide to heptapeptide via Maillard reaction.
作者： Chao Yang , Ran Wang , Huanlu Song
DOI: 10.1016/J.FOODCHEM.2012.01.044
关键词: Pentapeptide repeat 、 Peptide 、 Cleavage (embryo) 、 Labelling 、 Cysteine 、 Maillard reaction 、 Stereochemistry 、 Peptide bond 、 Oligopeptide 、 Chemistry
摘要: … pathways of key aroma compounds (especially meat-like and peptide-specific ones). … In our study, the absence of isotopomers showed very little 4-methyl-5-vinylthiazole, benzothiazole, …
elsevier.com
sci-hub.se 
researchgate.net 参考文章(36)
Gary A. Reineccius, Flavour-Isolation Techniques Flavours and Fragrances. pp. 409- 426 ,(2007) , 10.1007/978-3-540-49339-6_18
Peter Schieberle, New Developments in Methods for Analysis of Volatile Flavor Compounds and their Precursors Characterization of Food#R##N#Emerging Methods. pp. 403- 431 ,(1995) , 10.1016/B978-044481499-9/50018-4
R. Fischer, P. Schieberle, T. Hofmann, The carbohydrate modul labelling technique - a useful tool to clarify formation pathways of aroma compounds formed in Maillard-type reactions. Flavour Research at the Dawn of the Twenty-first Century - Proceedings of the 10th Weurman Flavour Research Symposium, Beaune, France, 25-28 June, 2002.. pp. 447- 452 ,(2003)
David Dolphin, Olga Avramović, Rozanne Poulson, Glutathione : chemical, biochemical, and medical aspects Wiley. ,(1989)
M.E. Anderson, A. Meister, Dynamic state of glutathione in blood plasma. Journal of Biological Chemistry. ,vol. 255, pp. 9530- 9533 ,(1980) , 10.1016/S0021-9258(18)43421-7
Hui-Ing Hwang, Thomas G. Hartman, Chi-Tang Ho, Relative reactivities of amino acids in the formation of pyridines, pyrroles, and oxazoles Journal of Agricultural and Food Chemistry. ,vol. 43, pp. 2917- 2921 ,(1995) , 10.1021/JF00059A027
T. Hofmann, P. Schieberle, Quantitative Model Studies on the Effectiveness of Different Precursor Systems in the Formation of the Intense Food Odorants 2-Furfurylthiol and 2-Methyl-3-furanthiol. Journal of Agricultural and Food Chemistry. ,vol. 46, pp. 235- 241 ,(1998) , 10.1021/JF9705983
Chao-Ying Tai, Chi-Tang Ho, Influence of glutathione oxidation and pH on thermal formation of Maillard-type volatile compounds Journal of Agricultural and Food Chemistry. ,vol. 46, pp. 2260- 2265 ,(1998) , 10.1021/JF971111T
C. Yang, H. L. Song, F. Chen, Response surface methodology for meat-like odorants from Maillard reaction with glutathione I: the optimization analysis and the general pathway exploration. Journal of Food Science. ,vol. 77, ,(2012) , 10.1111/J.1750-3841.2012.02863.X
Faustinus K. Yeboah, Inteaz Alli, Varoujan A. Yaylayan, Konishi Yasuo, Shafinaz F. Chowdhury, Enrico O. Purisima, Effect of limited solid-state glycation on the conformation of lysozyme by ESI-MSMS peptide mapping and molecular modeling. Bioconjugate Chemistry. ,vol. 15, pp. 27- 34 ,(2004) , 10.1021/BC034083V