Methylglyoxal modification reduces the sensitivity of hen egg white lysozyme to stress-induced aggregation: Insight into the anti-amyloidogenic property of α-dicarbonyl compound
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DOI: 10.1080/07391102.2019.1702589
Abstract: Abstract The reactive α-oxoaldehyde, methylglyoxal reacts with different proteins to form Advanced Glycation End Products (AGEs) through Maillard reaction. Its level increases significantly in diabetic condition. Here, we have investigated the effect of different concentrations… read more here.
Keywords: methylglyoxal modification; hen egg; methylglyoxal; white lysozyme ... See more keywords