Glycation with uronic acid-type reducing sugar enhances the anti-inflammatory activity of fish myofibrillar protein via the Maillard reaction
Wenzhao Li, Boxue Yang, Ga‐Hyun Joe, Yutaka Shimizu, Hiroki Saeki
Topics & Concepts
ChemistryMaillard reactionUronic acidGlycationBiochemistryGlucuronic acidSugarGalactosePolysaccharideReceptorMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesAnimal Nutrition and Physiology