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Protein glycation is a post-translational modification involving aldehyde or a hemiacetal group of aldose sugars (glucose, fructose, galactose) reacting with nucleophilic amino acid residues on proteins through the Maillard reaction, resulting in the Amadori products
Length: 83 Amino Acids
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IUBMB Life 66(3):212219 Ichihara K, Hosogaya S, Okutani R, Yoshimoto S, Itoh K, Kameko M, Kayamori Y, Takagi Y, Nakano Y, Haga R, Motonaga H (2006) Protocols of determining limits of detection and limits of quantitation for quantitative analytical methods
(ref) Seiwerth S, Sikiric P, Grabarevic Z, Zoricic I, Hanzevacki M, Ljubanovic D, Coric V, Konjevoda P, Petek M, Rucman R, Turkovic B, Perovic D, Mikus D, Jandrijevic S, Medvidovic M, Tadic T, Romac B, Kos J, Peric J, Kolega Z