Effect of glycation derived from &#945;-dicarbonyl compounds on the in vitro digestibility of ovalbumin: Tracing of advanced glycation end-products and immuno-active peptides.

Huang, Zhijie; Jiang, Yuhao; Li, Huatao; Li, Qianqian; Gao, Zhongshan; Zhang, Yan; Zhang, Qiaozhi; Fu, Linglin

Effect of glycation derived from α-dicarbonyl compounds on the in vitro digestibility of ovalbumin: Tracing of advanced glycation end-products and immuno-active peptides.

Huang, Zhijie; Jiang, Yuhao; Li, Huatao; Li, Qianqian; Gao, Zhongshan; Zhang, Yan; Zhang, Qiaozhi; Fu, Linglin.

Afiliación

Huang Z; Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
Jiang Y; Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
Li H; Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
Li Q; Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
Gao Z; Allergy Research Center, Zhejiang University, Hangzhou 310018, China.
Zhang Y; Hebei Food Inspection and Research Institute, Hebei Food Safety Key Laboratory, Key Laboratory of Special Food Supervision Technology for State Market Regulation, Hebei Engineering Research Center for Special Food Safety and Health, Shijiazhuang 050227, China.
Zhang Q; Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China. Electronic address: qiaozhi1005@outlook.com.
Fu L; Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China. Electronic address: fulinglin@zjgsu.edu.cn.

Food Res Int ; 169: 112842, 2023 07.

Article en En | MEDLINE | ID: mdl-37254415

Asunto(s)

Productos Finales de Glicación Avanzada; Reacción de Maillard; Ovalbúmina/química; Productos Finales de Glicación Avanzada/química; Óxido de Magnesio; Péptidos; Glioxal/química; Piruvaldehído

Palabras clave

Advanced glycation end-products; Digestibility; Glycated structure; Immuno-active epitopes; Ovalbumin; α-dicarbonyls

Texto completo

Imprimir

XML

PubMed Links

Buscar en Google

Texto completo: 1 Base de datos: MEDLINE Asunto principal: Reacción de Maillard / Productos Finales de Glicación Avanzada Idioma: En Revista: Food Res Int Año: 2023 Tipo del documento: Article

Texto completo

Imprimir

XML

PubMed Links

Buscar en Google