α-Dicarbonyl compounds related to antimicrobial and antioxidant activity of maillard reaction products derived from xylose, cysteine and corn peptide hydrolysate
Tingting Feng, Ye Zhou, Xuejiao Wang, Xingwei Wang, Shuqin Xia
Topics & Concepts
Maillard reactionChemistryHydrolysateMethylglyoxalBrowningDPPHXyloseFood scienceGlyoxalAntioxidantCysteineStaphylococcus aureusEscherichia coliAntimicrobialBiochemistryFermentationOrganic chemistryBacteriaEnzymeHydrolysisGeneticsGeneBiologyAdvanced Glycation End Products researchProtein Hydrolysis and Bioactive PeptidesBiochemical effects in animals