Glycation is the result of typically covalent bonding of a protein with a sugar molecule, such as fructose or glucose, without the controlling action of an enzyme. Glucose reacts with proteins through the formation of a Schiff base between the aldehyde group of glucose and the primary amines of lysine and the N-terminus of the protein.



Type
Predefined
pKa1
None
pKa2
None
pKa3
None
NativeCharge
Loss
H2O
Gain
C6H12O6
Deltamass
Monoisotopic
162.052823418518
Average
162.140847555935
UVSpec
λ
/ nm 		ε
/ M-1 cm-1
214 0
240 0
245 0
250 0
255 0
260 0
265 0
270 0
272 0
274 0
276 0
278 0
280 0
282 0
284 0
286 0
288 0
290 0
292 0
294 0
296 0
298 0
300 0
302 0
304 0
306 0
308 0
310 0
312 0
314 0
316 0
318 0
320 0
H
AA
K, ^
Pattern