glycate

gly·cate

(glī'kāt),
The product of the nonenzymic reaction between a sugar and the free amino group(s) of proteins in which it is not known whether the sugar is attached by a glycosyl or a glycoside linkage, or has formed a Schiff base.
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References in periodicals archive ?
Recently, scientists at North Carolina State University established a procedure that glycates WPI (GWPI).
Glycated proteins increase functionality of beverages
In diabetes, excess glucose in the bloodstream enters red blood cells and links up (glycates) with molecules of hemoglobin.
New guidelines urge blood test that gives blood sugar average for diagnosis

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