Elucidation of formation mechanism, digestion and absorption of Maillard reaction compounds formed in food

葡萄糖修饰肽LEKFD的pyryum或羟甲基furyum离子似乎是由美拉德反应产生的。肉经煎烤后CML含量和荧光强度增加。烤肉中CML和荧光的增加速率低于煎肉。在体内，估计修饰的ss-乳球蛋白比天然的ss-乳球蛋白更容易被消化。然而，没有在体外观察到它。

A pyrylium or hydroxymethyl furylium ion of glucose-modified peptide LEKFD seem to be produced by the Maillard reaction. CML content and fluorescence intensity in meat increased when it was pan-broiled. The rate of increasing CML and fluorescence in baked meat was lower than that of pan-broiled meat. In vivo, it is estimated that modified ss-Lactoglobulin was digested more easily than that of native ss -Lactoglobulin. However, it was not observed in vitro.