Uses
Pyrraline, an advanced Maillard product, was used to evaluate heat damage from the manufacturing and storage of enteral formulas and model systems. A significant increase in Pyrraline content was observed after the heat treatment of common whey proteins.
Uses
Pyrraline, an advanced Maillard product, was used to evaluate heat damage from the manufacturing and storage of enteral formulas and model systems.
erved after the heat treatment of common whey proteins.
Definition
ChEBI: An N-substituted pyrraline formed via Maillard reaction of L-lysine with glucose.
