Studies on the formation of lysinomethylalanine and histidinomethylalanine in milk products

@article{Walter1994StudiesOT,
  title={Studies on the formation of lysinomethylalanine and histidinomethylalanine in milk products},
  author={Axel W. Walter and Thomas Henle and Rainer Haessner and Henning Klostermeyer},
  journal={Zeitschrift f{\"u}r Lebensmittel-Untersuchung und Forschung},
  year={1994},
  volume={199},
  pages={243-247}
}
ZusammenfassungAus Reaktionsansätzen bestehend ausN-Acetyldehydroaminobuttersäurenthylester undNα-Acetyl-l-lysin beziehungsweiseNα-Acetyl-l-histidin konnten die Crosslink-AminosäurenNε-(2-Amino-2-carboxy-1-methyl-ethyl)-l-lysin (Lysinomethylalanin, LMeAL) undNτ-(2′ amino-2-carboxy-2′ -methyl-ethyl)-l-histidin (Histidinomethylalanin, HMeAL) durch präparative Ionenaustauschchromatographie isoliert und anschließend durch 1H-und13C-NMR identifiziert werden. Das Aminosäurechromatogramm zeigte eine… 
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