Changes in glycated myofibrillar proteins conformation on the formation of Nε-carboxymethyllysine under gradient thermal conditions.
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DOI: 10.2139/ssrn.4372829
Abstract: Nε-carboxymethyllysine (CML), a frequently used marker of advanced glycation end products (AGEs) in food, was generated in food processing easily and caused changes in myofibrillar proteins (MPs) characterization. The relevance between glycosylated MPs structure alternation… read more here.
Keywords: thermal conditions; glycated myofibrillar; carboxymethyllysine; myofibrillar proteins ... See more keywords