Review
Open access
Sep 2026
The Impact of Glycation on Protein Digestibility
Glycation is a non‐enzymatic reaction between reducing sugars and amino groups in proteins and commonly occurs during food processing and storage. Structural modifications induced by glycation can reduce enzyme accessibility and hinder proteolytic activity. In particular, lysine residues are important targets for bot...
L. Hönemann, Simone Lipinski, Jana Raupbach
· ChemFoodChem · 0 citations