Analysis of the susceptibility of reducing disaccharides composed of d-glucose to glycation using the Maillard reaction and a novel sensitive method that measures the percentage of the open-ring form.
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DOI: 10.1016/j.carres.2020.108019
Abstract: The susceptibility to glycation of all d-glucose-containing reducing disaccharides (kojibiose, sophorose, nigerose, laminaribiose, maltose, cellobiose, isomaltose, and gentiobiose) was evaluated by Maillard browning and the percentages of their acyclic forms estimated using a novel method… read more here.
Keywords: reducing disaccharides; susceptibility; analysis susceptibility; method ... See more keywords