Structure, antioxidant properties and AGEs (advanced glycation end products) formation of modified wheat gluten protein after enzymatic hydrolysis and Maillard reaction

Hua Li, Yali Ping, Keshavan Niranjan, Qingfeng Wu, Zhenzhen Chen, Lulu Zhang, Beibei Zhao, Kunlun Liu

2024Journal of Food Composition and Analysis17 citationsDOI

Topics & Concepts

Maillard reactionGlycationChemistryGlutenWheat glutenHydrolysisFood scienceAntioxidantEnzymatic hydrolysisEnzymeBiochemistryWheat flourAdvanced glycation end-productReceptorAdvanced Glycation End Products researchBiochemical effects in animalsProtein Hydrolysis and Bioactive Peptides