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OHC-CHO; the simplest dialdehyde.
Synonym(s): oxalaldehyde
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[ClickPress, Fri May 03 2019] Fact.MR has published a study on glyoxal market and published a report titled, "Glyoxal Market Forecast, Trend Analysis & Competition Tracking - Global Market Insights 2018 to 2027." The glyoxal market report covers all the vital aspects of the market that hold significant influence on the growth of the glyoxal market.
However, the glyoxal to formaldehyde ratio was not a reliable indicator of anthropogenic versus biogenic VOC mix, contrary to previous suggestions and applications to satellite data (Kaiser et al.
This system detoxifies reactive metabolites accumulating during hyperglycemia.6 The substrates for GLO I are MGO, glyoxal and some other [alpha]-oxoaldehydes.
Thornalley, "Protein and nucleotide damage by glyoxal and methylglyoxal in physiological systems--role in ageing and disease," Drug Metabolism and Drug Interactions, vol.
Minhas, "Formation of glyoxal, methylglyoxal and 3-deoxyglucosone in the glycation of proteins by glucose," The Biochemical Journal, vol.
Additionally, some lipid oxidation products, such as glyoxal, methylglyoxal, and other carbonyl compounds, might react with amines, amino acids, and proteins, and consequently attribute the browning reaction which observed in many fatty foods during processing and storage [23].
Then glyoxal nanofibers solution (6 wt% with PVA) was added as cross-linking agent while the pH of the system was adjusted at 2-3 by phosphoric acid.
The absorbance of the disubstituted compound, which is formed by binding of two Girard's reagent T molecules to dicarbonyl groups, was measured at a maximum absorption wavelength of 325 nm using an extinction coefficient of 18.8 [mM.sup.-1] [cm.sup.-1] for glyoxal [16].
Lankin, "Malonyldialdehyde and glyoxal act differently on low-density lipoproteins and endotheliocytes," Molecular and Cellular Biochemistry, vol.
The production of volatile compounds during cereal fermentation, such as organic acids (butyric, succinic, formic, valeric, caproic, lactic, acetic, etc.), alcohols (ethanol, n-propanol, isobutanol, isoamyl alcohol, etc.), aldehydes and ketones (acetaldehyde, formaldehyde, isovaleraldehyde, n-valeraldehyde, 2-methyl butanol, etc.), and carbonyls compounds (furfural, methional, glyoxal, etc.), contributes to a complex blend of flavors in fermented cereals and makes them more appetizing [11].
Proteins including the sarcoplasmic, myofibrillar, and stromal proteins are susceptible to oxidative damage by intermediates of lipid oxidation [4-hydroxy-trans-2-nonenal (HNE), acrolein, malondialdehyde (MDA), glyoxal, and 4-oxo-trans-2-nonenal (ONE)], isoketals and metallic ions (such as the iron in the heme group or the copper and zinc found in enzymes and metalloenzymes) present in the muscles of animals, and those originated through processing (exposure of meat to oxygen, light, and temperature, cooling, use of additives, irradiation, and vacuum-packaging) that initiate oxidative damage, generating changes in flavor, color, texture/structure, and nutritional value [1-5].