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Lysine reaction with reducing sugar

The Maillard reaction is likely to take on additional significance with the introduction of many new protein and peptide pharmaceuticals. For example, Tarelli et al. have demonstrated that lysine vasopressin undergoes rapid glycation in the presence of reducing sugars in both aqueous and solid formulations and that the N-terminal adduct can form rapidly even at — 20°C [52], A textbook that deals with the consequences for the chemical and life sciences of the Maillard reaction has been published [53]. [Pg.152]

See other pages where Lysine reaction with reducing sugar is mentioned: [Pg.248]    [Pg.444]    [Pg.89]    [Pg.227]    [Pg.229]    [Pg.309]    [Pg.420]    [Pg.443]    [Pg.244]    [Pg.1647]    [Pg.400]    [Pg.400]    [Pg.246]    [Pg.222]    [Pg.30]    [Pg.75]    [Pg.969]    [Pg.112]    [Pg.215]    [Pg.303]    [Pg.573]    [Pg.310]    [Pg.147]    [Pg.249]    [Pg.902]    [Pg.300]    [Pg.249]    [Pg.751]    [Pg.12]    [Pg.396]    [Pg.405]    [Pg.117]    [Pg.4]    [Pg.104]    [Pg.33]    [Pg.99]    [Pg.415]    [Pg.31]    [Pg.106]    [Pg.140]    [Pg.152]    [Pg.374]    [Pg.504]    [Pg.102]    [Pg.300]    [Pg.2]    [Pg.118]    [Pg.446]    [Pg.446]   
See also in sourсe #XX -- [ Pg.71 ]



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Lysine reaction with

Lysine reactions

Reaction Reducing sugars

Reaction reduced

Reducing reactions

Reducing sugar

Sugar, reactions

Sugars reactions with

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