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Agricultural and Biological Chemistry Volume 52, 1988 - Issue 6
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Food & Nutrition

Selective Oxidation of Tryptophan and Histidine Residues in Protein through the Copper-catalyzed Autoxidation of l-Ascorbic Acid

Koji UchidaDepartment of Food Science and Technology, Nagoya University, Furo-cho, Chikusa-ku, Nagoya464–01, Japan
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Shunro KawakishiDepartment of Food Science and Technology, Nagoya University, Furo-cho, Chikusa-ku, Nagoya464–01, Japan
Pages 1529-1535 | Received 28 Dec 1987, Published online: 06 Jun 2016

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Inès Birlouez‐Aragon, Véronique Moreaux, Marina Nicolas & ChristianJ. Ducauze. (1997) Effect of iron and lactose supplementation of milk on the Maillard reaction and tryptophan content. Food Additives & Contaminants 14:4, pages 381-388.
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V. Moreaux, I. Birlouez-Aragon & C. Ducauze. (1996) Copper chelation by tryptophan inhibits the copper-ascorbate oxidation of tryptophan. Redox Report 2:3, pages 191-197.
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