Abstract
AbstractThe aim of this study was to investigate the influence of non‐enzymatic glycosylation (glycation) on the susceptibility of pea albumins to pepsin hydrolysis. It was proved that the aqueous albumin extract is de facto a nucleo‐glyco‐metalloprotein complex. The non‐enzymatic glycosylation of pea albumins decreased the content of nucleic acids, hexoses and zinc, which bound to this protein. Glycated pea albumins were more susceptible to hydrolysis by pepsin than non‐glycated ones. Copyright © 2005 Society of Chemical Industry
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