Formation of N(ε)-Carboxymethyl-Lysine and N(ε)-Carboxyethyl-Lysine in Heated Fish Myofibrillar Proteins with Glucose: Relationship with Its Protein Structural Characterization

The formation of advanced glycation end products (AGEs), including N(ε)-carboxymethyl-lysine (CML) and N(ε)-carboxyethyl-lysine (CEL), in a fish myofibrillar protein and glucose (MPG) model system at 80 °C and 98 °C for up to 45 min of heating were investigated. The characterization of protein struc...

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Detalles Bibliográficos
Autores principales: Zhang, Siqi, Zhou, Pengcheng, Han, Peng, Zhang, Hao, Dong, Shiyuan, Zeng, Mingyong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10000450/
https://www.ncbi.nlm.nih.gov/pubmed/36900556
http://dx.doi.org/10.3390/foods12051039

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10000450/
https://www.ncbi.nlm.nih.gov/pubmed/36900556
http://dx.doi.org/10.3390/foods12051039

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