## Abstract The Maillard reaction or non‐enzymatic browning corresponds to a set of reactions occurring between amines and carbonyl compounds, especially reducing sugars. The Maillard reaction is known to occur in heated, dried, or stored foods and __in vivo__ in mammalian organisms. In food, the M
The Contribution of Electrospray Mass Spectrometry to the Study of Metal Complexes: The Case of Copper(II)–Dipeptide Systems
✍ Scribed by Giuseppe Maccarrone; Rosario Caruso; Annalinda Contino; Alessandro Giuffrida; Marianna Messina; Vincenzo Cucinotta
- Publisher
- John Wiley and Sons
- Year
- 2009
- Tongue
- English
- Weight
- 559 KB
- Volume
- 2009
- Category
- Article
- ISSN
- 1434-1948
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✦ Synopsis
Abstract
Following a previous thermodynamic and spectroscopic investigation, 13 copper(II)–dipeptide complexes have been characterized by electrospray ionization mass spectrometry (ESI‐MS) and visible optical spectroscopy. The data obtained confirm the presence of the species singled out by the thermodynamic approach, showing the ability of electrospray mass spectrometry to give evidence of the presence of a water molecule in the copper(II) in‐plane coordination. (© Wiley‐VCH Verlag GmbH & Co. KGaA, 69451 Weinheim, Germany, 2009)
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