Formation of N<sup>ε</sup>-Carboxymethyl-Lysine and N<sup>ε</sup>-Carboxyethyl-Lysine in Heated Fish Myofibrillar Proteins with Glucose: Relationship with Its Protein Structural Characterization
The formation of advanced glycation end products (AGEs), including N<sup>ε</sup>-carboxymethyl-lysine (CML) and N<sup>ε</sup>-carboxyethyl-lysine (CEL), in a fish myofibrillar protein and glucose (MPG) model system at 80 °C and 98 °C for up to 45 min of heating were investiga...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-03-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/5/1039 |