Biological inactivation of proteins by the Maillard reaction. Effect of mild heat on the tertiary structure of insulin
- 1 May 1976
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 24 (3), 465-467
- https://doi.org/10.1021/jf60205a004
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- The Synthesis of Triaminoacyl-insulins and the Use of the t-Butyloxycarbonyl Group for the Reversible Blocking of the Amino Groups of Insulin*Biochemistry, 1967
- The Binding of the "Structural" Zinc Ions in Crystalline Insulin.Acta Chemica Scandinavica, 1960
- The reaction between proteins and reducing sugars in the ‘dry’ state. Relative reactivity of the α- and ∈-amino groups of insulinBiochemical Journal, 1952
- ENZYMATIC HYDROLYSIS OF ANALOGOUS SATURATED AND UNSATURATED PEPTIDESJournal of Biological Chemistry, 1948