Food research international (Ottawa, Ont.)GelatinGlycosylationStructure-Activity RelationshipGlycation End ProductsAdvanced
Low-temperature enzymatic glycosylation minimizes AGEs in gelatin modification: Structure-function relationships.
Pengkai Wang, Zhenjiong Wang
Published: 202510.1016/j.foodres.2025.117370
Abstract
This work aimed to investigate the effect of low temperature (-10 °C) enzymatic glycosylation with chitosan on the physicochemical properties of gelatin. Structural analysis showed that proper glycosylation changed the conformational structure of gel…
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