noun
glycation
Technical term in chemistry and biochemistry for the non-enzymatic reaction between sugars and proteins or lipids.
糖化反応は、食品の褐変や老化の一因とされている。
Glycation is considered a factor in food browning and aging.
この研究では、糖化反応がタンパク質の機能に与える影響を調べた。
This study investigated the effect of glycation on protein function.
糖化 (saccharification) refers to the breakdown of complex carbohydrates into sugars, whereas 糖化反応 specifically denotes the glycation reaction between sugars and proteins or lipids.
Compound of 糖化 (glycation/saccharification) and 反応 (reaction). The exact historical derivation is uncertain; the term is a modern scientific coinage.