The effect of protein oxidation on the formation of advanced glycation end products after chicken myofibrillar protein glycation

The effect of protein oxidation on the formation of advanced glycation end products after chicken myofibrillar protein glycation

Investigation that protein oxidation to the formation of advanced glycation end products (AGEs) after chicken myofibrillar protein glycation is limited. Models of protein oxidation induced by different concentrations of hydroxyl radicals (·OH) were developed after the chicken myofibrillar protein mi...

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Bibliographic Details
Main Authors: Zongshuai Zhu, Anthony Pius Bassey, Ming Huang, Iftikhar Ali Khan
Format: Article
Language:English
Published: Tsinghua University Press 2023-09-01
Series:Food Science and Human Wellness
Subjects:
Protein oxidation;
Glycated myofibrillar protein
Structure changes
Advanced glycation end products
Online Access:http://www.sciencedirect.com/science/article/pii/S2213453023000137
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