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Editor in charge: Food Science
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The mechanism of catechins inhibiting glycosylated myofibrillar protein AGEs: anti-aggregation and anti-oxidation
Professor Huang Ming (corresponding author) from the School of Food Science and Technology of Nanjing Agricultural University, National Poultry Processing Technology Research and Development Center (Nanjing), and Professor Huang Ming (corresponding author) of Nanjing Professor Huang Food Technology Co.
Glycosylation end products (AGEs) are ubiquitous in food, especially AGEs are easily formed and accumulated in processed meat products.
As a mild protein functional modification method, the application of non-enzymatic glycosylation in meat protein modification has been widely reported in recent years.
Therefore, in order to demonstrate the above-mentioned scientific hypothesis, this study explored the inhibitory effects of four catechin monomers including EC, ECG, EGC and EGCG on glycosylated myofibrillar proteins CML and CEL, and characterized the different catechins.
In general, this study has improved and developed the mechanism of catechins inhibiting AGEs, which has important theoretical and practical significance for the application of tea extracts to processed meat products to reduce and control AGEs.
Original link: org/10.
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