Conjugation of Pea Peptides and D-Xylose via Maillard Glycosylation and Its Functionality to Antagonize Alcohol-Induced Liver Injury in Zebrafish.

The absolute value of PPH increased from 11.50 mV to 21.37 mV after D-xylose modification ( Table 4 ), which may be due to the structural changes in PPH after glycosylation modification, and the internal charge of the PPH-M migrated to the surface, leading to the increase in the charge amount, that is, the potential value showed a decreasing trend [ 47 ].

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