Evaluation method of protein glycation degree of evaluation method and protein glycation of suppression and improvement agent

摘要

PROBLEM TO BE SOLVED: To provide a method for evaluating easily and quickly the glycation degree of a protein and an agent for suppressing/improving glycation of the protein.;SOLUTION: An evaluation method of the glycation degree of a protein has a characteristic wherein a hair keratin protein solution obtained by dissolving a hair by a protein modifying agent and a reducing agent is brought into contact with a solution for development, and a keratin film obtained after being dried is used. An evaluation method of the glycation suppressing/improving agent of the protein has a characteristic wherein the hair keratin protein solution obtained by dissolving the hair by the protein modifying agent and the reducing agent is brought into contact with the solution for development, and the keratin film obtained after being dried is used.;COPYRIGHT: (C)2010,JPO&INPIT