Fructose also participates in irreversible reactions with proteins, leading to browning
Short excerpt from a YouTube video by Dr. Ron Najafi explaining that sugars (glucose and fructose) irreversibly bind to proteins via the Maillard (browning/caramelization) reaction, causing protein denaturation, altered flexibility and function, and contributing to browning (e.g., bananas, barbecue sauce). The speaker also notes that these reactions can peroxidate lipids and generate fat.
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