Formation of N<sup>Îµ</sup>-Carboxymethyl-Lysine and N<sup>Îµ</sup>-Carboxyethyl-Lysine in Heated Fish Myofibrillar Proteins with Glucose: Relationship with Its Protein Structural Characterization.

Zhang, Siqi; Zhou, Pengcheng; Han, Peng; Zhang, Hao; Dong, Shiyuan; Zeng, Mingyong

Formation of N^Îµ-Carboxymethyl-Lysine and N^Îµ-Carboxyethyl-Lysine in Heated Fish Myofibrillar Proteins with Glucose: Relationship with Its Protein Structural Characterization.

Zhang, Siqi; Zhou, Pengcheng; Han, Peng; Zhang, Hao; Dong, Shiyuan; Zeng, Mingyong.

Afiliación

Zhang S; College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
Zhou P; College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
Han P; College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
Zhang H; College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
Dong S; College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
Zeng M; College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.

Foods ; 12(5)2023 Mar 01.

Article en En | MEDLINE | ID: mdl-36900556

Palabras clave

NÎµ-carboxyethyl-lysine; NÎµ-carboxymethyl-lysine; advanced glycation end products; aggregation; myofibrillar proteins; thermal treatment

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Tipo de estudio: Prognostic_studies Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza

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