Dissertationsschrift - Ralf Liedke 1999

8 Literatur 158
[20] Yim H.-S., Kang S.-O., Hah Y.-C., Chock P. B., Yim M. B.,
Free Radicals Generated during the Glycolation Reaction of Amino Acids by Methylglyoxal
J. Biol. Chem., 270 (1995) S. 28228-28233
[21] Kawakishi S., Tsunehiro J., Uchida K.,
Autoxidative degradation of Amadori compounds in the presence of copper ion
Carbohydrate Research, 211 (1991) S. 167-171
[22] Namiki M., Hayashi T.,
Development of Novel Free Radicals during the Amadori-Carbonyl Reaction of Sugars with Amino
Acids
J. Agric. Food Chem., 23 (3) (1975) S. 487-491
[23] Cheng R. Z., Kawakishi S.,
Selective Degradation of Histidine Residue Mediated by Copper(II)-Catalyzed Autoxidation of
Glycated Peptide (Amadori Compound)
J. Agric. Food Chem., 41 (1993) S. 361-365
[24] Cheng R. Z., Kawakishi S.,
Novel Decomposition of Amadori Compound Catalyzed by Copper Ion
J. Agric. Food Chem., 42 (1994) S. 700-703
[25] Wittmann R.,
Bildung und Nachweis von Amadori- und Heyns-Umlagerungsprodukten in Lebensmitteln
Dissertation, WWU-Münster, 1987
[26] Hirsch J., Mossine V. V., Feather M. S.,
The detection of some dicarbonyl intermediates arising from the degradation of Amadori compounds
(the Maillard reaction)
Carbohydrate Research, 273 (1995) S. 171-177
[27] Seidel W., Pischetsrieder M.,
Reaction of guanosine with glucose under oxidative conditions
Biorganic & Medical Chemistry Letters, 8 (1998) S. 2017-2022
[28] Wolff S. P., Dean R. T.,
Glucose autoxidation and protein modification - The potential role of ‘autoxidative glycosylation’ in
diabetes
Biochem. J., 245 (1987) S. 243-250
[29] Wells-Knecht K. J., Zyzak D. V., Litchfield J. E., Thorpe S. R., Baynes J. W.,
Mechanism of Autoxidative Glycosylation: identification of Glyoxal and Arabinose as Intermidiates in
the Autoxidative Modification of proteins and Glucose
Biochemistry, 34 (1995) S. 3702-3709
[30] Den Drijver L., Holzapfel C. W., Van Der Linde H. J.,
HPLC-Determination of D-arabino-Hexos-2-ulose (D-Glucosone) in Irradiated Sugar Solutions:
Application of the Method to Irradiated Mango
J. Agric. Food Chem., 34 (1986) S. 758-762
[31] Niemand J. G., Den Drijver L., Pretorius C. J., et al.,
A Study of the Mutagenicity of irradiated Sugar Solutions: Implications for the Radiation Preservation
of Subtropical Fruits
J. Agric. Food Chem., 31 (1983) S. 1016-1020
[32] Namiki M.,
Chemistry of Maillard Reactions: recent studies on the browning rection mechanism and the
development of Antioxidants and mutagens
Advances in Food Research, 32 (1988) S. 115-184
[33] Namiki M., Hayashi T.,
A New Mechanism of the Maillard Reaction Involving Sugar Fragmentation and Free Radical
Formation
in "The Maillard-Reaction in Foods and Nutrition", ACS, Washington DC, ACS 215 (1983) S. 21-46
[34] Hofmann T., Bors W., Stettmaier K.,
Studies on Radical Intermediates in the Early Stage of the Nonenzymatic Browning Reaction of
Carbohydrates and Amino Acids
J. Agric. Food Chem., 47 (1999) S. 379-390
[35] Hayashi K., Ohta Y., Namiki M.,
Electron Spin Resonance Spectral Study on the Structure of the Novel Free Radical products Formed
by the Reactions of Sugars with Amino Acids or Amines
J. Agric. Food Chem., 25 (6) (1977) S. 1282-1287
[36] Hofmann T., Bors W., Stettmaier K.,
Radical-Assisted melanoidin Formation during Thermal Processing of Foods as well as under
Physiological Conditions
J. Agric. Food Chem., 47 (1999) S. 391-396
[37] Weenen H.,
Reactive intermediates and carbohydrate fragmentation in Maillard chemistry
Food Chemistry, 62 (4) (1998) S. 393-401