Fructose and methylglyoxal-induced glycation alters structural and functional properties of salivary proteins, albumin and lysozyme
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DOI: 10.1371/journal.pone.0262369
Abstract: Glycation process refers to reactions between reduction sugars and amino acids that can lead to formation of advanced glycation end products (AGEs) which are related to changes in chemical and functional properties of biological structures… read more here.
Keywords: salivary proteins; glycation; fructose methylglyoxal; functional properties ... See more keywords