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Studies on amino-carbonyl reaction of milk products. Part IV. N-glycosides in protein-sugar complex of evaporated milk. (1) On carbohydrate in milk proteins and the secondary formation of protein-sugar complex.


Studies on amino-carbonyl reaction of milk products. Part IV. N-glycosides in protein-sugar complex of evaporated milk. (1) On carbohydrate in milk proteins and the secondary formation of protein-sugar complex.



J. agric. chem. Soc, Japan 30(7): 378-83



An increase in the amount of protein-bound carbohydrate was found in skim-milk after this was heated to 100 degrees C. It is thought that the formation of these N-glycosides is a rate-determining step reaction in the amino-carbonyl reaction occurring in heated milk.

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Studies on amino-carbonyl reaction of milk products. Part VII. N-glycosides in protein-sugar complex of evaporated milk. (4) The chemical structure of the secondary formed N-glycosides with special reference to the carbohydrate residues.. J. agric. chem. Soc, Japan 30(8): 459-63, 1956

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