glycation
Technical term in chemistry and biochemistry for the non-enzymatic reaction between sugars and proteins or lipids.
Glycation is considered a factor in food browning and aging.
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.